Do you recall that odd McDonald’s ad where the Big Mouth Bass was crooning “Gimme that Filet-O-Fish”? It was pretty absurd and didn’t really add up, yet we loved it. Interestingly enough, this
sandwich
has a much humbler (and religious) beginning. Invented in 1962, the Filet-O-
Fish
Was the initial non-burger sandwich introduced to McDonald’s menu. It was created in a largely Catholic area in Ohio due to declining hamburger sales on meat-free Fridays preceding.
Easter
The proprietor of that store conceived the concept to boost sales, and as time has moved forward, it has become one of the principal offerings on the menu.
Now, with this
copycat
In this recipe, you get the chance to create this legendary sandwich yourself.
home
Crisp-fried fish paired with 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 the information you require:
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:
Dijon mustard offers a more robust taste compared to traditional yellow mustard, featuring a distinctive profile that is both zesty and piquant. Its sharpness complements well with the sweet 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 provide the familiar garlic essence and fragrance without overwhelming the delicate taste of the white fish. -
Panko:
Panko is a type of Japanese breadcrumb crafted from white bread that has had its crust removed. It stands out due to its lightness and crispiness compared to traditional breadcrumbs, 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 that you can readily purchase at most stores. -
Neutral Oil:
Since we are frying our fish, we need to use a neutral oil with a high smoke point. Peanut oil works great for this, but if you are allergic, vegetable oil is an easy swap. -
American Cheese:
For burgers and sandwiches, American cheese is ideal because it melts exceptionally well. Both I and this particular chain prefer using it above all else. -
Tartar Sauce:
Tartar sauce is rich and zesty in all the right ways. It pairs exceptionally well with white fish and is an essential component of any fried fish dish. While McDonald’s produces their own tartar sauce, for this particular recipe, you might want to consider making your own.
homemade
Either homemade or store-bought sauce will work just as well. -
Potato Buns:
Many items at McDonald’s feature potato buns, known for their higher moisture content compared to most other bun varieties. This characteristic makes them an excellent choice, especially when paired with fried fish due to how they maintain freshness and texture. Additionally, these buns hold up exceptionally well during the toasting process, remaining tender inside as they develop a crispy outer layer.
STEP-BY-STEP INSTRUCTIONS
To start I fill a shallow bowl with eggs, flour, mustard, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper and whisk until combined. I’m looking for a consistency somewhat like a wet paste. In another shallow bowl, I pour the panko and set both aside for the moment. We want to generously season our fish with salt and pepper—this will have the added effect of both seasoning the fish and helping it to retain its moisture while cooking.
Next, in a sizable, robust frying pan, I warm approximately 1/4 inch of neutral oil over medium heat. To check if the oil is prepared for frying, I often throw in a pinch of flour; should the oil create bubbles around the flour, it’s ready, whereas if the flour just sits still, floating, the oil requires additional heating. When the oil reaches the desired temperature, every piece of fish gets dipped first in the egg and flour mix before being coated in panko breadcrumbs, with gentle pressure applied to ensure the crumbs stick properly. While this process can be somewhat untidy, an approach I find helpful for minimizing mess involves using my left hand solely for immersing the fish in the egg mixture and switching to my right hand exclusively for tossing and pressing the fish into the breadcrumb coating—this keeps both hands dedicated either to wet or dry components throughout.
After coating the fish thoroughly with panko, I gently lower it into the heated oil to deep-fry for about 2 to 3 minutes. Then, I flip the fish and let it cook for an additional 2 to 3 minutes on the opposite side.
Once the fish has completed frying, move it onto a plate lined with paper towels and gently press down to absorb extra oil before sprinkling it lightly with salt. Optionally, you may place a piece of American cheese over the fish while it’s still warm, allowing the cheese enough 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, though it’s optional. After achieving your desired level of toasting for the buns, place a slice of cheese on the bottom half, followed by the battered fish fillet. Generously apply tartar sauce atop the fish and finish assembling the sandwich by placing the top bun. Serve accompanied by additional tartar sauce on the side.
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 fruits instead.
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 needed at the moment. You may store the unused portions separately and put everything together up to two days later. Fried fish can also be kept in the refrigerator for up to 2 days. To reheat the fish, place it in an oven preheated to 350°F for about 10-15 minutes or use a 400°F air fryer for approximately 3-4 minutes before assembling the sandwiches according to instructions.
Yields: 4 servings
Prep Time: 15 mins
Total Time: 25 mins
Ingredients
-
2
large eggs
-
1/4 c.
(30 g.) all-purpose flour
-
1 tsp.
Dijon mustard
-
1 tsp.
garlic powder
-
Kosher salt
-
Freshly ground black pepper
-
2 c.
panko
-
2
(8-ounce) pieces of boneless, skinless white fish fillets like cod or tilapia, cut into halves horizontally
-
For frying, use peanut or vegetable oil.
-
4
potato buns, lightly toasted
-
4
slices American cheese
-
Store-bought or homemade tartar sauce, to serve
Directions
- In a small dish, beat together the eggs along with flour, mustard, garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Put the panko breadcrumbs into a separate shallow bowl. Sprinkle both sides of the fish generously with salt and pepper.
- In a big, sturdy 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 it first with the egg mixture, then roll it in panko breadcrumbs, lightly pressing 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. Place them on a plate covered with paper towels to drain excess oil, then sprinkle with salt.
- Start with toasted buns at both ends, add slices of American cheese followed by battered and fried fish fillets. Top the fish off with a layer of tartar sauce. Place the other half of the bun on top to close your sandwich. Serve additional tartar sauce separately for dipping.
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