Do you recall that odd McDonald's ad featuring the Big Mouth Bass crooning, "Gimme that Filet-O-Fish"? It was pretty absurd and didn't really add up, yet we loved every moment of it. Ironically, this sandwich has a much humbler (and religious) beginning. Invented in 1962, the Filet-O- Fish It was the initial non-burger sandwich to join the McDonald’s menu. The creation came about in a largely Catholic area in Ohio due to declining hamburger sales on meat-free Fridays before Easter. Easter The storeowner conceived this concept to boost sales rapidly, and as we move forward to the present day, it has become one of the fundamental offerings on the menu.
Now, with this
copycat
In this recipe, you can recreate this famous sandwich yourself.
home
Crisp battered fish, an American cheese slice, and tangy tartar sauce nestled between a heated potato roll come together to form this classic quick-service dish. Surprisingly, making it at home is quite simple—below is all you need to do:
1. Prepare your crispy breaded fish.
2. Slice some high-quality American cheese.
3. Whip up a zingy tartar sauce.
4. Toast a potato bun lightly.
5. Assemble with care for a homemade version.
How to Prepare McDonald’s Filet-O-Fish
INGREDIENTS
- Eggs & All-Purpose Flour: The mixture of eggs and flour will serve as the binding agent here, forming a paste that assists in attaching the panko crumbs to the fish.
- Dijon Mustard: Stronger than traditional yellow mustard, Dijon offers a distinctive taste profile that is both zesty and sharp, providing a punch that complements the sweetness of the tartar sauce featured in this dish.
- Garlic Powder: Although it doesn’t pack the same punch as fresh garlic, garlic powder works wonderfully for this dish. It will add the familiar garlic essence and scent without overwhelming the delicate flavor of the white fish.
- Panko: Panko is a type of Japanese breadcrumb crafted from white bread devoid of crusts. This particular breadcrumb is notably lighter and crispier compared to others, making it an ideal choice for fried dishes.
- Boneless, Skinless Fillets of White Fish: For this sandwich, I prefer a flaky white fish such as cod or tilapia, which are typically easy to come by and perform well. McDonald’s opts for Alaskan Pollock, part of the same cod family, offering a comparable taste and texture readily found at most grocery stores.
- Neutral Oil: As we are pan-frying our fish, it’s important to use a neutral oil with a high smoke point. Peanut oil is ideal for this purpose; however, if you have an allergy, vegetable oil serves as a simple substitute.
- American Cheese: For burgers and sandwiches, American cheese is ideal because it melts exceptionally well. I personally prefer it, as does the chain we're discussing.
- Tartar Sauce: Tartar sauce is rich and zesty in all the right ways. It pairs exceptionally well with white fish and is an essential ingredient in every fried fish dish. While McDonald’s produces their own tartar sauce, for this particular recipe, homemade Either homemade or store-bought sauce will work just as well.
- Potato Buns: Many items on McDonald's menu feature potato buns. These buns are often moister compared to others, making them ideal for fried fish dishes. Additionally, they hold up nicely when toasted, maintaining their softness inside while forming a crispy outer layer.
STEP-BY-STEP INSTRUCTIONS
Firstly, I combine eggs, flour, mustard, garlic powder, half a teaspoon of salt, and a quarter teaspoon of pepper in a shallow bowl, stirring them together until they form a mixture similar to a thick paste. Next, I place breadcrumbs in another shallow dish and temporarily set everything aside. It’s important to heavily season the fish with salt and pepper; this not only enhances the flavor but also aids in keeping the fish moist during cooking.
Next, in a big, sturdy frying pan, I warm approximately 1/4 inch of neutral oil over medium heat. To check if the oil is ready for frying, I usually throw in a pinch of flour; if the flour starts bubbling, the oil’s heated correctly, but if it just sits still, let it simmer longer until it’s bubbly. When the oil reaches the perfect temperature, I cover each slice of fish initially with the egg-flour mix before dipping them into the panko breadcrumbs, giving gentle presses so they stick well. It might get somewhat untidy, yet to minimize this issue, you can use your left hand for immersing the fish in the egg blend and reserve your right hand for tossing and patting down the bread crumbs. In doing so, you’ll maintain separation between moist and dry components effectively.
After the fish is evenly encrusted with panko, I gently lower it into the heated oil to cook for about 2 to 3 minutes. Then, I turn the fish over and let it fry for an additional 2 to 3 minutes on the opposite side.
Once the fish has completed frying, move it onto a plate covered with paper towels and gently press down to absorb extra oil before giving it a light sprinkle of salt. Should you wish, add a piece of American cheese over the hot fish allowing it time to soften and melt slightly.
I enjoy grilling the buns in an oiled pan over medium heat until they get slightly browned. This usually takes under one minute, although it’s completely optional. After achieving your desired level of toasting for the buns, place a slice of cheese on the lower half, followed by the battered fish. Then generously apply tartar sauce onto the fish before topping with the upper bun and serving alongside additional tartar sauce.
The complete list of ingredients along with the instructions can be found in the recipe. below .
What Should You Pair with McDonald's Filet-o-Fish?
Fries Sandwiches are always a fantastic choice for this meal, but if you prefer something lighter, consider opting for a salad or perhaps just some fruit. coleslaw No matter what you decide, everything will turn out fine.
Storage
This recipe yields 4 sandwiches; however, if you won’t be serving all of them immediately, we recommend preparing only the amount you intend to use right away. You can store the leftover ingredients separately and put together the additional sandwiches within two days. Fried fish can also be kept in the refrigerator for up to two days. To reheat the fish, place it in an oven preheated to 350°F for about 10 to 15 minutes or cook it at 400°F using an air fryer for approximately 3 to 4 minutes before following the assembly instructions provided.
Yields: 4 servings
Prep Time: 15 mins
Total Time: 25 mins
Ingredients
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2
large eggs
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1/4 c.
(30 g.) all-purpose flour
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1 tsp.
Dijon mustard
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1 tsp.
garlic powder
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Kosher salt
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Freshly ground black pepper
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2 c.
panko
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2
(8 oz.) boneless, skinless white fish fillets, like cod or tilapia, cut into halves across the width
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For frying, use peanut or vegetable oil.
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4
potato buns, lightly toasted
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4
slices American cheese
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Store-bought or homemade tartar sauce, to serve
Directions
- In a small bowl, beat together the eggs, flour, mustard, garlic powder, along with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. In a separate shallow dish, put the panko breadcrumbs. Sprinkle both sides of the fish generously with salt and pepper.
- In a big, heavy frying pan, add enough oil to reach a depth of 1/4 inch. Warm it up over medium heat until your cooking thermometer shows 350 degrees. Take each piece of fish, coat them first in the egg mixture, then roll them lightly in panko breadcrumbs, pressing gently so they stick well.
- Cook the fish fillets by flipping them midway until they turn golden brown and are fully cooked, which should take about 2 to 3 minutes on each side. Move them onto a plate lined with paper towels; sprinkle some salt over them for seasoning.
- Start with the bottom bun, add a slice of American cheese, followed by the fried fish. Top the fish with tartar sauce. Place the lid on the sandwich and serve accompanied by extra tartar sauce on the side.
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