Mc Donaldld's Filet-O-Fish

Filet-O-Fish Copycat melts together all the things that make the original a craving: flaky fish, creamy tartar sauce, and a soft bun. After lots of experimentation and taste-testing at home, I can say this version tastes just as good as the one at the golden arches — if not better.

I first recreated this Filet-O-Fish on a Friday night for my family and now we keep bags of panko and white fish just for this. Even my picky sibling said it was better than fast food.

Ingredients

• Eggs: Add richness to the breading mixture and create a golden crust. If possible, use fresh large eggs for best results.
• All-purpose flour: Helps the breading stick evenly to the fish. Go for unbleached flour for a cleaner taste.
• Garlic powder: Pairs perfectly with fish and gives subtle savory boost. Look for a fine powder without fillers.
• Kosher salt: Seasons all layers. If you have flaky Maldon salt, it makes a nice finish too.
• Black pepper: Adds a touch of bite. Grinding it fresh brightens the whole sandwich.
• Panko breadcrumbs: Give the signature crunch. The Japanese variety is especially light and crisp.
• White fish fillets: Such as cod or tilapia, cook up firm and flaky. Choose fillets that smell fresh and have no grey spots.
• Peanut or vegetable oil: For frying. Keeps the taste clean and the breading crisp. Opt for high smoke point oils so nothing burns.
• Potato buns: Provide that soft pillowy bite. Look for a potato bun with a bit of sweetness and a plush texture.
• American cheese: Melts just right and hits all the nostalgic notes. Thick-cut slices are even better.
• Tartar sauce: Creamy and tangy is essential. Try homemade or a high-quality store-bought version for best flavor.

Step-by-Step Instructions

Prepare the Breading Mixture:

In a shallow bowl whisk together eggs, flour, garlic powder, salt, and black pepper until smooth. This thick batter helps the panko cling later and lays the flavor foundation.

Set Up the Breading Station:

Pour panko breadcrumbs into a second shallow bowl. Keep everything close so you can move fast once you start breading.

Season the Fish:

Pat the fish fillets dry on both sides with paper towels. Moisture will keep the coating from sticking, so get them good and dry. Sprinkle each side evenly with salt and black pepper.

Coat the Fish:

Dip each seasoned fillet in the egg-flour mixture ensuring every surface gets covered. Scrap up any extra drips and press the fillet straight into the panko. Coat thoroughly and press lightly to adhere the crumbs for even browning.

Heat the Oil:

Add oil to a heavy-bottomed skillet until it stands about half a fingertip deep. Heat over medium until shimmering. Test with a pinch of panko. The moment it sizzles, the oil is ready for frying.

Fry the Fish:

Place breaded fillets in the skillet in batches. Turn once when the bottom side is deep golden brown. This should take two to three minutes per side. The breading will set and the fish inside should become opaque. Scoop them out with a slotted spatula and lay them on paper towels to drain. Sprinkle each while hot with a final pinch of salt.

Assemble the Sandwich:

Lay a slice of American cheese on the cut side of each toasted potato bun. Top with a hot fried fillet and a heaping spoonful of tartar sauce. Crown with the other half of the bun. Serve while steamy and the cheese melts into the fish for the full experience.

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I am always amazed at how the crunchy panko and that touch of garlic make the whole kitchen smell like a diner. This breading became my family’s favorite and now we use it even for shrimp and chicken at home.

Storage Tips

Leftover fried fillets keep two days in the fridge if wrapped tightly. To reheat, pop them in a hot oven or toaster oven. This regains crispness better than microwaving. Freezing cooked fillets works too. Just let them cool fully first and reheat straight from frozen in a hot oven. The tartar sauce keeps about a week in a sealed jar in the fridge.

Ingredient Substitutions

Any white flaky fish can work, but cod and tilapia both mimic the original best. For a heartier sandwich, try haddock or pollock in thicker cuts. Panko makes the most crisp breading, but coarsely crushed cornflakes are a close second. If you do not eat eggs, substitute with aquafaba or buttermilk, and for a cheesy twist with more bite, go with a mild cheddar.

Serving Suggestions

Classic is with fries and a cold soda, but a handful of slaw or crispy lettuce also fits the flavor. If making for a group, set up a topping bar with extra tartar sauce, pickles, and maybe a little hot sauce. The sandwich also works tucked into a toasted roll or even mini-slider buns for parties.

A Little History

Filet-O-Fish first appeared in the early sixties to satisfy Friday fish needs for Catholic diners at McDonald’s. It quickly became a year-round comfort staple and is still a big seller during Lent. My own first taste was at a drive-thru after a childhood swim meet. It became a post-game reward that still reminds me of those simple treats.

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Homemade Filet-O-Fish sandwiches bring nostalgia and unmatched flavor together.

Frequently Asked Questions

→ Which type of fish works best for this sandwich?

Firm white fish like cod or tilapia hold up well during frying and yield a tender texture reminiscent of the classic.

→ How do I achieve a crunchy coating?

Dipping the fish in an egg-flour mixture before pressing into panko breadcrumbs ensures a crisp, even crust after frying.

→ Can I bake instead of fry?

You can bake the breaded fish at 220°C for about 15 minutes, flipping halfway, though frying achieves peak crispiness.

→ What makes the sauce special?

Tartar sauce adds brightness and a creamy tang that pairs perfectly with the rich fish and cheese.

→ How can I keep the sandwich warm?

Assemble sandwiches just before serving, and keep the fried fish on a rack in a warm oven if preparing batches.