Whiting, in crumbs, fried in dripping

Whiting is a white fish, described here as fillets coated in crumbs and fried in dripping. This preparation mainly provides protein and fat, with some carbohydrate from the crumb coating. Per 100g, it contains 18g of protein, 10g of fat, including 5.7g of saturated fat, and 7g of carbohydrate.

Protein is needed for the growth and repair of body tissues. The fish also provides phosphorus, which contributes to the maintenance of bones and teeth. Frying in dripping adds fat, and the saturated fat content is worth noting for people monitoring their intake. The crumb coating also contributes carbohydrate, unlike plain, uncoated fish. Full nutrient figures are given in the tables below.