Nutrition of Fried Red Snapper Fish

by Jennifer Loucks

Red snapper is a deep-sea fish caught in the Gulf of Mexico and Atlantic Ocean. The fish has a white flesh and has a sweet taste after cooking. Frying the fish in oil will increase the fat and number of calories, but not contribute to the protein, vitamin or mineral content.

Serving Information

One method of cooking red snapper fish is pan-frying with oil. Fish fillets larger than 1 inch require turning over halfway through cooking. The rule of thumb for frying red snapper is to cook the fillet until the flesh flakes apart with a fork at the thickest part. One serving of red snapper fish is 100 grams, around 3.5 ounces, weighed raw.

Calories

One serving of raw red snapper fish has 110 calories. Frying a fillet involves cooking the piece of fish in oil. The calorie content of 2 tablespoons of olive oil is 238 calories. The amount of oil that one fish fillet absorbs varies depending on the temperature of the oil and the length of time the fillet sits in the oil. To be on the safe side of calculating calories, divide the calorie content of the oil by the number fillets you fry in the pan.

Carbohydrates

A single red snapper fish fillet and 2 tablespoons of olive oil for frying contains no carbohydrates. There is no sugar content or fiber in the fish and olive oil. Salt and pepper or herbs sprinkled on the fish fillet will not increase the carbohydrates in fried red snapper.

Fat and Protein

A 100 gram raw red snapper fillet has 2.6 grams of fat with 0.5 grams coming from saturated fat. There is 40 milligrams of cholesterol in a single serving of red snapper. The total fat content in 2 tablespoons of olive oil is 17 grams. A single red snapper fish fillet will not absorb all the oil used for frying. The fish fillet has 20 grams of protein. olive oil contains no protein.

Vitamins and Minerals

A single raw red snapper fillet has 0.6 grams of omega-3 fatty acids and 96 milligrams of sodium. Frying the fish in olive oil does not contribute to the vitamin and mineral content of the fish.

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This article reflects the views of the writer and does not necessarily reflect the views of Jillian Michaels or JillianMichaels.com.