Fish sandwich, fried, on white bun, with cheese
Common food
A classic comfort food, this sandwich features a crispy, golden-fried fish fillet nestled in a soft white bun, often topped with melted cheese. The contrast between the crunchy coating, tender fish, and pillowy bread creates a satisfying, savory bite. While it provides a decent protein punch, it's also a higher-calorie, fried option with notable carbohydrates from the bun and coating.
Calorie split: 24% protein · 36% carbs · 39% fat
↓ Full nutrition💚 Why it's loved
People love it for the satisfying crunch of the fried coating against the soft bun and flaky fish, a texture combination that's hard to beat. It's a nostalgic, versatile comfort food found everywhere from fast-food chains to seaside shacks, often customized with sauces like tartar or ketchup.
⚠️ Watch-outs & how to enjoy it better
The fried preparation and white bun can lead to a rapid blood-sugar spike, and the meal is often high in sodium and saturated fat, which may concern those managing blood pressure or heart health. To counteract this, pair it with a side of steamed vegetables or a simple salad to add fiber, and consider a smaller portion or an open-faced version to reduce refined carbs.
Key benefits
- Good source of protein for muscle maintenance
- Provides energy from carbohydrates
- Contains some fat for satiety
- Quick and convenient 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 Filet-O-Fish, a famous version of this sandwich, was created in 1962 by a McDonald's franchise owner in Cincinnati to cater to Catholic customers who abstained from meat on Fridays during Lent.
Full nutrition (USDA data · scales with serving)
| Water | 49.2 g |
| Energy | 252 kcal |
| Protein | 15.3 g |
| Total lipid (fat) | 11.0 g |
| Carbohydrate, by difference | 22.9 g |
| Fiber, total dietary | 0.80 g |
| Total Sugars | 3.1 g |
| Calcium, Ca | 187 mg |
| Iron, Fe | 1.7 mg |
| Magnesium, Mg | 25.0 mg |
| Phosphorus, P | 240 mg |
| Potassium, K | 219 mg |
| Sodium, Na | 487 mg |
| Zinc, Zn | 0.90 mg |
| Copper, Cu | 0.06 mg |
| Selenium, Se | 27.2 ug |
| Vitamin C, total ascorbic acid | 0.50 mg |
| Thiamin | 0.26 mg |
| Riboflavin | 0.21 mg |
| Niacin | 3.6 mg |
| Vitamin B-6 | 0.17 mg |
| Folate, total | 50.0 ug |
| Folic acid | 26.0 ug |
| Folate, food | 24.0 ug |
| Folate, DFE | 68.0 ug |
| Choline, total | 43.7 mg |
| Vitamin B-12 | 1.1 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 45.0 ug |
| Retinol | 44.0 ug |
| Carotene, beta | 11.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 1.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 8.0 ug |
| Vitamin E (alpha-tocopherol) | 0.98 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.80 ug |
| Vitamin K (phylloquinone) | 10.4 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 4.3 g |
| SFA 4:0 | 0.08 g |
| SFA 6:0 | 0.07 g |
| SFA 8:0 | 0.04 g |
| SFA 10:0 | 0.10 g |
| SFA 12:0 | 0.12 g |
| SFA 14:0 | 0.37 g |
| SFA 16:0 | 1.7 g |
| SFA 18:0 | 1.7 g |
| Fatty acids, total monounsaturated | 2.8 g |
| MUFA 16:1 | 0.08 g |
| MUFA 18:1 | 2.8 g |
| MUFA 20:1 | 0.04 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.6 g |
| PUFA 18:2 | 2.3 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) | 0.02 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.05 g |
| Cholesterol | 42.0 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 healthy?
It can be part of a balanced diet in moderation, but it's typically high in calories, fat, and sodium due to the frying process and bun. Choosing grilled fish or a whole-grain bun can improve its nutritional profile.
What fish is commonly used in fried fish sandwiches?
White fish like cod, haddock, pollock, or tilapia are popular choices due to their mild flavor and flaky texture, which hold up well to frying.
How can I make a healthier version at home?
Use a whole-grain bun, bake or air-fry the fish instead of deep-frying, and load up on fresh lettuce, tomato, and a light sauce like Greek yogurt-based tartar sauce to boost fiber and reduce fat.
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 2.52 kcal/g · 24% calories from protein · 0.8 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: 2.22 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.