McDonald's Filet-O-Fish (Copycat)

The original: Filet-O-Fish · McDonald's →A take on the Double Filet-O-Fish · McDonald's →Smokin’ & Grillin’ with AB’s take →Smokin’ & Grillin’ with AB’s take →Albert Cancook’s take →

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About

The Filet-O-Fish exists because of Lent. Lou Groen ran a McDonald’s in a largely Catholic part of Cincinnati and lost Friday customers to a rival selling a fish sandwich, so in 1962 he created his own. Ray Kroc preferred his own meatless idea, a grilled pineapple slice with cheese called the Hula Burger, and they tested both on the same Friday. The fish sold; the Hula Burger did not.

This home version trims white fish, cod, pollock or haddock, into squares about three inches across so they match the bun, then breads them through flour, egg and fine breadcrumbs for the thin, even coating of the original. Pulse panko in a blender if it is too coarse. The tartar sauce of mayonnaise, relish, onion, lemon and parsley should be made first and chilled so it thickens. A steamed bun and half a slice of cheese finish it.

Ingredients

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White fish fillet1 pound (450g) white fish fillets (cod, pollock, or haddock), cut into 4 thick squares
Salt1/2 teaspoon (3g) salt
Black pepper1/4 teaspoon (1g) black pepper
Vegetable oilVegetable oil for deep frying

breading

All-purpose flour1/2 cup (60g) all-purpose flour
Egg1 large egg
Milk2 Tablespoons (30ml) milk or water
Water2 Tablespoons (30ml) milk or water
Breadcrumbs1 cup (115g) fine unseasoned breadcrumbs (pulse panko in a blender if it's too chunky)
Salt1/2 teaspoon (3g) salt

tartar sauce

Mayonnaise1/2 cup (120ml) mayonnaise
Sweet pickle relish2 Tablespoons (30g) sweet pickle relish
White onion1 Tablespoon (10g) finely minced white onion (or 1 teaspoon onion powder)
Lemon1/2 teaspoon (2ml) lemon juice
Parsley1/2 teaspoon dried parsley

assembly

Burger bun2 soft, plain hamburger buns
American cheese1 slices American cheese, cut in half

Recipe

1
First, let's get our fish squared away — literally. Take your white fish fillets and trim them into 4 even square blocks, about 3x3 inches so they fit the bun perfectly. Season them lightly on both sides with salt and pepper.
2
Mix up that iconic tartar sauce. In a small bowl, combine the mayo, sweet pickle relish, minced onion, lemon juice, and dried parsley. Stir it well and let it chill in the fridge so the flavors meld together. Don't skip the chill time; it thickens the sauce up.
3
Set up a standard breading station in three separate shallow dishes: flour in the first, whisked egg and milk in the second, and the fine breadcrumbs mixed with salt in the third. Dip each fish square into the flour, then the egg wash, and finally pack on the breadcrumbs. You want a tight, even coating with no bald spots.
4
Heat your vegetable oil to 350°F (180°C) in a deep skillet or pot. Carefully drop in the breaded fish squares and fry for about 4 to 5 minutes until they're beautifully golden brown and crispy. Transfer them to a wire rack so they don't get soggy underneath.
5
Here is the biggest secret to a real Filet-O-Fish: you must STEAM the buns. Do not toast them! Wrap your plain hamburger buns in a damp paper towel and microwave them for 10-15 seconds until they are incredibly warm, soft, and squishy.
6
Time to build. On the bottom steamed bun, place exactly ONE HALF slice of American cheese. Yes, just half — that's the authentic McDonald's ratio so the cheese doesn't overpower the delicate fish. Place your hot, crispy fish square right on top of the cheese to start melting it. Slather a generous amount of tartar sauce on the top bun and crown your sandwich. Dig in immediately!