Fish sandwich, fried, on white bun
Common food
A crispy, golden-brown fish fillet nestled in a soft, pillowy white bun, offering a satisfying crunch followed by tender, flaky fish. This classic fast-food staple is a protein-rich comfort food, delivering a hearty 14.48g of protein per 100g alongside its signature fried texture. It's a quick, savory meal that balances the richness of the fried coating with the mild flavor of the fish.
Calorie split: 25% protein · 44% carbs · 31% fat
↓ Full nutrition💚 Why it's loved
People love it for the irresistible contrast between the crunchy, seasoned batter and the soft, steamed bun. It's a nostalgic, no-fuss comfort food that's deeply embedded in casual dining culture, from seaside shacks to global fast-food chains.
⚠️ Watch-outs & how to enjoy it better
The frying process adds significant calories and fat, and the refined white bun can cause a rapid blood-sugar spike. Those watching sodium or gluten intake should be cautious. To counteract, pair it with a vinegar-based slaw or side salad to add fiber, and consider a smaller portion or an open-faced version to reduce refined carbs.
Key benefits
- Good source of high-quality protein for muscle maintenance.
- Provides quick energy from carbohydrates in the bun.
- Contains essential nutrients like selenium and B vitamins from the fish.
- Offers a convenient and portable meal option.
- Can be a source of omega-3 fatty acids depending on the fish used.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The McDonald's Filet-O-Fish was invented in 1962 by a franchise owner in Cincinnati to boost sales during Lent, when Catholics abstain from meat.
Full nutrition (USDA data · scales with serving)
| Water | 50.5 g |
| Energy | 236 kcal |
| Protein | 14.5 g |
| Total lipid (fat) | 8.2 g |
| Carbohydrate, by difference | 25.7 g |
| Fiber, total dietary | 0.90 g |
| Total Sugars | 3.1 g |
| Calcium, Ca | 73.0 mg |
| Iron, Fe | 1.9 mg |
| Magnesium, Mg | 24.0 mg |
| Phosphorus, P | 185 mg |
| Potassium, K | 230 mg |
| Sodium, Na | 403 mg |
| Zinc, Zn | 0.56 mg |
| Copper, Cu | 0.07 mg |
| Selenium, Se | 27.9 ug |
| Vitamin C, total ascorbic acid | 0.50 mg |
| Thiamin | 0.30 mg |
| Riboflavin | 0.19 mg |
| Niacin | 4.1 mg |
| Vitamin B-6 | 0.18 mg |
| Folate, total | 56.0 ug |
| Folic acid | 30.0 ug |
| Folate, food | 25.0 ug |
| Folate, DFE | 77.0 ug |
| Choline, total | 47.2 mg |
| Vitamin B-12 | 1.1 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 10.0 ug |
| Retinol | 10.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 7.0 ug |
| Vitamin E (alpha-tocopherol) | 1.0 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.30 ug |
| Vitamin K (phylloquinone) | 11.6 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 | 0.80 g |
| SFA 18:0 | 1.5 g |
| Fatty acids, total monounsaturated | 2.3 g |
| MUFA 16:1 | 0.02 g |
| MUFA 18:1 | 2.2 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.8 g |
| PUFA 18:2 | 2.6 g |
| PUFA 18:3 | 0.18 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
What type of fish is typically used?
Common choices include mild, white fish like cod, haddock, pollock, or tilapia, chosen for their flaky texture and neutral flavor that pairs well with the fried coating.
Is it a healthy meal choice?
It provides good protein but is high in calories and fat due to frying. Healthier versions can be made by baking or air-frying the fish and using a whole-grain bun.
How can I make it less greasy at home?
Use a light coating of cornmeal or panko, ensure the oil is hot enough (350-375°F/175-190°C) before frying, and drain on a wire rack instead of paper towels.
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 2.36 kcal/g · 25% calories from protein · 0.9 g fiber · 3.1 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: 1.75 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.