Do you recall that strange McDonald’s ad where the Big Mouth Bass was crooning, "Give me that Filet-O-Fish"? It was pretty absurd and lacked logic, yet we enjoyed it. Interestingly enough, this sandwich Has a far more modest (and religious) origin. Created in 1962, the Filet-O-Fish 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 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, whipping it up at home is quite simple—here’s what you need to do:
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 included 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 stripped of its crust. Unlike traditional breadcrumbs, Panko is notably lighter and crispier, making it an ideal choice for fried dishes.
- Boneless, Skinless Fillets of Whitefish: For this sandwich, I prefer a flaky white fish such as cod or tilapia, which are typically easy to come by and work well. McDonald’s opts for Alaskan Pollock, part of the cod family, known for its similarity in taste and texture to cod, readily found in most grocery stores.
- Neutral Oil: As we are frying our fish, it’s important to use a neutral oil with a high smoke point. Peanut oil is ideal for this purpose, but if you have allergies, 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 component of any fried fish dish. While McDonald’s produces their tartar sauce in-house, 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 pairs exceptionally well with fried fish dishes. Additionally, these buns hold up excellently when toasted, maintaining their softness internally while forming a crisp exterior 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, mixing them together until they form a mixture similar to a thick paste. Next, I place breadcrumbs in another shallow dish and leave both bowls ready for now. 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 sizable, thick-bottomed pan, I warm approximately 1/4 inch of neutral oil over medium heat. To check if the oil is ready for frying, I often add a pinch of flour; if the oil starts bubbling around the flour, it’s heated properly. However, if the flour simply floats without causing much commotion, the oil requires additional time before reaching the ideal temperature. When the oil reaches the desired warmth, I cover each slice of fish initially with the egg and flour blend, followed by dipping them into the panko breadcrumbs, applying gentle pressure so they stick well to the fish. The process might become somewhat untidy, yet an approach I find helpful in reducing this issue is using my left hand to immerse the fish in the egg mix, then switching hands to flip and press the coated pieces between my right fingers. Doing so keeps wet elements separated from those that remain dry throughout.
After evenly coating the fish 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 any extra oil before sprinkling it lightly with salt. Should you wish, add a piece of American cheese over the hot fish allowing it 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 piece of cheese on the lower half, followed by the battered fish. Generously apply tartar sauce onto the fish, then put the upper part of the bun on top and serve 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 fruits instead. coleslaw No matter what you decide, everything will turn out fine.
Storage
This recipe yields 4 sandwiches; however, if you won’t use them all at once, we recommend preparing only the amount you intend to serve immediately. Store the extra ingredients separately and combine them when ready, within two days of preparation. You may keep the battered fish in the refrigerator for up to two days. To reheat the fish before assembly, place it in a preheated 350°F oven for about 10-15 minutes, or crisp it using an air fryer set to 400°F for approximately 3-4 minutes. Assemble your sandwiches following the instructions after reheating.
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 lengthwise
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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 shallow dish, beat together the eggs, flour, mustard, garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Put the panko breadcrumbs into a separate shallow container. Sprinkle both sides of the fish 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. Next, take each piece of fish and coat them first with the egg mix, followed by dipping them lightly into the panko breadcrumbs, patting 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. Place them on a plate lined with paper towels afterward; sprinkle some salt over them for seasoning.
- Start with the bottom bun, add a slice of American cheese, followed by battered and 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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