Close-up of a battered fish fillet with melted American cheese in a soft burger bun

8.2BM score

Copycat McDonalds Filet-o-Fish Sandwich

Name: Copycat McDonalds Filet-o-Fish Sandwich
Cuisine: American
Ingredients: Canola oil, for frying; 4 (4-ounce) (4- x 4-inch) skinless cod fillets (about 1-inch thick); 1 teaspoon kosher salt, divided; 1 large egg; 1 tablespoon mayonnaise; 1 tablespoon Dijon mustard; 1 tablespoon corn starch; 1 tablespoon all-purpose flour; 1/4 teaspoon paprika; 2 cups panko (Japanese-style breadcrumbs); 4 brioche hamburger buns, split; 4 (1/2-ounce each) processed American cheese slices; 2 teaspoons tap water; McDonald's Tartar Sauce; Cooked shoestring fries, for serving

The original: Filet-O-Fish · McDonald's →

—community · no votes yet8.2BM score

5.0

Slide to rate

About

This version of the Filet-O-Fish, the McDonald’s sandwich created in 1962 for Friday customers during Lent, goes for a crisper result than the original’s fine crumb. Thick squares of cod are coated in a thin batter of egg, mayonnaise, Dijon, cornstarch and flour, then pressed into panko and deep-fried at 360°F for three to five minutes.

The batter is what makes the panko stick, and frying only two fillets at a time keeps the oil hot enough for a crisp crust; the cooked ones wait on a rack in a low oven. The detail that makes it taste like the restaurant sandwich is the bun. It is steamed in the microwave under an upturned bowl with a damp paper towel, cheese already on the bottom half, so the bread turns soft and the American cheese melts into it. Tartar sauce goes on last.

Ingredients

0 / 15

Vegetable oilCanola oil, for frying
White fish fillet4 (4-ounce) (4- x 4-inch) skinless cod fillets (about 1-inch thick)
Salt1 teaspoon kosher salt, divided
Egg1 large egg
Mayonnaise1 tablespoon mayonnaise
Dijon mustard1 tablespoon Dijon mustard
Cornstarch1 tablespoon corn starch
All-purpose flour1 tablespoon all-purpose flour
Paprika1/4 teaspoon paprika
Breadcrumbs2 cups panko (Japanese-style breadcrumbs)
Burger bun4 brioche hamburger buns, split
American cheese4 (1/2-ounce each) processed American cheese slices
Water2 teaspoons tap water
Tartar sauceMcDonald's Tartar Sauce
PotatoCooked shoestring fries, for serving

Recipe

1
Pour oil 2 inches deep into a large Dutch oven and heat it over medium-high to 360 degrees F (182 degrees C). Heat the oven to 200 degrees F (93 degrees C) and set a wire rack inside a large rimmed baking sheet.
2
While the oil heats, pat the fillets dry and sprinkle them with 1/2 teaspoon of the salt. In a shallow bowl, whisk the egg with the mayonnaise, Dijon, cornstarch, flour, paprika and the other 1/2 teaspoon of salt. Put the panko in a second shallow bowl. Dip one fillet at a time in the egg mixture, turning to coat and letting the excess drip back, then press it into the panko on all sides. Set the coated fillets on a large plate.
3
Lower 2 fillets gently into the oil and fry for 3 to 5 minutes, turning them now and then, until golden and crisp. Lift them out with a slotted spoon onto the rack and keep them warm in the oven while you fry the other 2.
4
Steam the buns two at a time: put 2 bottom buns on a large microwave-safe plate with 1 slice of cheese on each, add a small dish holding a damp paper towel, and cover everything with an upturned glass bowl. Microwave on HIGH for 15 to 20 seconds, until the buns are soft and the cheese melts. Take them off, then steam the top buns the same way for 10 to 15 seconds.
5
Straight away, put a fillet on each bottom bun, spoon over 2 tablespoons of tartar sauce and close with a top bun. Serve with thin fries, and repeat with the remaining buns and fillets.