Fish sandwich, fried, on wheat bun
Common food
A crispy, golden-fried fish fillet nestled in a soft wheat bun, offering a satisfying crunch that gives way to flaky, mild seafood. Each bite balances savory, salty notes with a subtle sweetness from the fish, while the bun provides a pillowy, neutral base. With a solid protein punch and moderate carbs, it's a more substantial take on classic fried seafood.
Calorie split: 26% protein · 41% carbs · 32% fat
↓ Full nutrition💚 Why it's loved
People adore the irresistible textural contrast—the shattering crunch of the batter against the tender, moist fish inside. It's a beloved comfort food that's both familiar and satisfying, often enjoyed as a hearty, handheld meal.
⚠️ Watch-outs & how to enjoy it better
The frying process adds significant calories and fats, which can be a concern for heart health or weight management. The refined wheat bun can cause blood-sugar spikes, and the dish is often high in sodium. To counteract, opt for a smaller portion, pair with a vinegar-based slaw or leafy greens to slow carb absorption, and choose a whole-grain bun if available.
Key benefits
- Good source of complete protein for muscle maintenance
- Provides B vitamins like niacin and B12 from the fish
- Contains some dietary fiber from the wheat bun
- Offers quick energy from the carbohydrate-rich bun and coating
- Fish provides omega-3 fatty acids, though reduced by frying
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The popular Filet-O-Fish sandwich was created in 1962 to cater to Cincinnati Catholics who abstained from meat on Fridays.
Full nutrition (USDA data · scales with serving)
| Water | 51.6 g |
| Energy | 229 kcal |
| Protein | 15.2 g |
| Total lipid (fat) | 8.2 g |
| Carbohydrate, by difference | 23.8 g |
| Fiber, total dietary | 2.4 g |
| Total Sugars | 2.3 g |
| Calcium, Ca | 80.0 mg |
| Iron, Fe | 1.8 mg |
| Magnesium, Mg | 38.0 mg |
| Phosphorus, P | 213 mg |
| Potassium, K | 257 mg |
| Sodium, Na | 381 mg |
| Zinc, Zn | 0.82 mg |
| Copper, Cu | 0.10 mg |
| Selenium, Se | 28.1 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.23 mg |
| Riboflavin | 0.15 mg |
| Niacin | 4.4 mg |
| Vitamin B-6 | 0.22 mg |
| Folate, total | 46.0 ug |
| Folic acid | 14.0 ug |
| Folate, food | 33.0 ug |
| Folate, DFE | 56.0 ug |
| Choline, total | 50.0 mg |
| Vitamin B-12 | 0.98 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 10.0 ug |
| Retinol | 10.0 ug |
| Carotene, beta | 1.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 31.0 ug |
| Vitamin E (alpha-tocopherol) | 1.1 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.30 ug |
| Vitamin K (phylloquinone) | 11.9 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.4 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.01 g |
| SFA 16:0 | 0.76 g |
| SFA 18:0 | 1.5 g |
| Fatty acids, total monounsaturated | 2.2 g |
| MUFA 16:1 | 0.01 g |
| MUFA 18:1 | 2.2 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.7 g |
| PUFA 18:2 | 2.5 g |
| PUFA 18:3 | 0.17 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.03 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.05 g |
| Cholesterol | 34.0 mg |
Amino acid profile (per 100g)
Estimated from BURGER KING, Premium Fish Sandwich — USDA does not publish this profile for Fish sandwich.
| Tryptophan | 0.08 g |
| Threonine | 0.36 g |
| Isoleucine | 0.39 g |
| Leucine | 0.80 g |
| Lysine | 0.66 g |
| Methionine | 0.23 g |
| Cystine | 0.15 g |
| Phenylalanine | 0.48 g |
| Tyrosine | 0.34 g |
| Valine | 0.46 g |
| Arginine | 0.49 g |
| Histidine | 0.21 g |
| Alanine | 0.38 g |
| Aspartic acid | 0.71 g |
| Glutamic acid | 2.5 g |
| Glycine | 0.41 g |
| Proline | 0.71 g |
| Serine | 0.49 g |
| Hydroxyproline | 0.00 g |
FAQ
Is a fried fish sandwich healthier than a fried chicken sandwich?
Generally, yes. Fish is typically lower in saturated fat and calories than chicken thigh meat, and it provides beneficial omega-3 fatty acids. However, the overall healthiness depends heavily on the specific fish, batter, frying oil, and bun used.
What kind of fish is commonly used in fried fish sandwiches?
Mild, white fish with a firm texture is standard. Popular choices include cod, haddock, pollock, and tilapia. These varieties hold up well to frying and have a neutral flavor that appeals to a wide audience.
Can I make a healthier version at home?
Absolutely. Use a lean white fish, coat it in whole-wheat breadcrumbs or panko, and bake or air-fry it instead of deep-frying. Serve it on a whole-grain bun with plenty of fresh lettuce, tomato, and a yogurt-based tartar sauce to boost nutrients and reduce unhealthy fats.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.29 kcal/g · 26% calories from protein · 2.4 g fiber · 2.3 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.48 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.