Homemade Filet O Fish

Against all odds it may seem, the famed McDonalds Filet-O-Fish has remained on the menu to this day and is still one of their most popular sandwiches. A fish-based Sandwich remaining a staple on the menu at the most popular fast-food restaurant in the world is a remarkable feat and is a testament to the amazing flavors and textures in this sandwich. In this recipe we’ll show you how to make an amazing Homemade Filet O Fish that tastes even better than the McDonalds version

How to make Homemade Filet O Fish

There are a few key steps to making this delicious Fried Fish Sandwich, and it all comes down to nailing each component of the dish. The most important component is, naturally, the beautiful piece of perfectly fried crispy White Fish, which we’ll kick things off with in this recipe

Sourcing the right type of Fish

Now, the McDonalds recipes uses Alaskan Pollock, which is a meaty White Fish. The good news is that you can use any meaty White Fish for your Homemade Filet O Fish and it’ll turn out great. You want to use a Fish that’s sturdy enough to hold together as it’s battered and then deep fried, so there are a bunch of options

For our recipe we use Red Snapper. I simply love the flavor of Red Snapper when it’s battered and fried. It’s my favorite type of Fish to enjoy with a classic Fried Fish and Chips dish, so naturally it will translate well to a Fried Fish Sandwich

Other good options are Cod, Haddock, Tilapia, and even Sea Bass will work well. The key is to locate fresh, good quality White Fish from your local area. If unsure, it’s always helpful to get chatting with your local Fishmonger and they will steer you in the right direction

Use the tail part of the Fish Filet

As we are trying to replace the look of a Filet-O-Fish Sandwich, getting the right thickness and shape of the Fried Fish is critical. Therefore, try to not use any pieces that are too thick. This shouldn’t be an issue if you are using Snapper, but for thicker cuts like Cod, we recommend aiming to use the tail section

When preparing the Fish, you can keep the skin on or take it off, totally up to you. We kept the skin when using Snapper and it turned out great. For a typical Red Snapper Filet, you can cut it into two, so each filet will yield 2 sandwiches. For ultimate accuracy, try to cut the filets so they resemble that classic square shape from the Filet O Fish

Breading the Fish for ultimate crispiness

A classic Filet-O-Fish is covered in breadcrumbs and then deep fried until golden-brown and crispy. Now, for many crumbed fried recipes we would typically opt for a Flour, Egg, Breadcrumb coating. However, for our Homemade Filet-O-Fish recipe we recommend coating it in a Batter and then Breadcrumbs

This two-step coating process not only delivers the most amazingly crispy Fish ever, but it offers a thicker and more robust coating than a typical Flour, Egg, and Breadcrumb coating. For the Batter you simply need to combine equal parts Flour with a light Beer (or you can use Soda Water if you prefer)

The consistency of the Batter should be relatively thick, enough that the batter will offer some resistance when stirring, but not too thick that it will ‘gloop’ off the whisk. Think of it this way, you want your Batter to easily coat the fish so that when you hold the fish above the batter it will slowly drip off, but still leave a clear coating

The use of Beer (or Soda Water) is critical to keep the Batter light and airy. The carbonation of the liquid helps to achieve this, and ensures the breading will be light and (most importantly) super-crispy

For the seasoning, we opted for the classic Seafood seasoning of Old-Bay. You just can’t go wrong with it! Add a touch more Salt to the batter as well and it’s ready for coating!

Dip your Fish Filets into the breading then brush it against the side of the bowl to remove any excess Batter. Then, straight into a separate bowl filled with Panko Breadcrumbs. Coat thoroughly to ensure the entire Fish is consistently covered with Breadcrumbs and it’s ready for frying!

Before cooking, prepare the rest of your Sandwich

Getting everything ready to go in advance so the final thing you do is fry the fish. This way you can place your perfectly cooked Fish straight into the Sandwich when it’s piping hot. It also ensures all your attention is on the frying. Remember, we’re dealing with very hot oil here so it’s to be respected!

For the Bread, use Brioche Buns without Sesame Seeds for the authentic Filet-O-Fish look. For the Tartar Sauce, you can make your own homemade concoction by mixing Mayonnaise, Lemon Juice, Diced Pickles, Diced Capers and Dijon Mustard. Check out our recipe here (recipe coming soon) for the perfect Tartar Sauce

Fill a heavy bottomed saucepan with enough frying Oil (Vegetable / Canola Oil works great), so it’s deep enough for the Fish to be fully submerged. Avoid filling the pot any more than halfway full of Oil for safety reasons. Place the Oil over medium high heat and heat it until it’s around the 320F – 350F mark

While the Oil is heating, set a wire rack over a sheet pan close to the stovetop. Once the Fish is cooked we will set it aside here for any excess Oil to drip off, keeping the Fish extra crispy

Frying the Fish

Now with everything ready it’s time to cook! Carefully add the breaded Fish to the hot Oil. Place it slowly into the Oil and set the fish away from you, so any splash goes in the opposite direction of you. Avoid over crowding the pot, as this will reduce the heat of the Oil too much. You can do 2 Filets at a time, but no more

Fry the Fish for about 3 – 4 minutes until the outside is a beautiful golden-brown color. Remove the Fish carefully using a spider strainer and set them on the wire rack. Season the Fish immediately with Salt. Repeat this cooking process for the remaining Filets

Assembling your Homemade Filet O Fish

Assembly is very easy as there’s only 2 other ingredients to add to the Sandwich. For a proper Filet O Fish, you will start by laying a piece of American Cheese on the bottom of the Bun. On top of the Bun goes the piece of crispy Fish

Spoon a generous spoonful of Tartare Sauce onto the top side of the Bun and then place it on top of the Fish. Your Filet O Fish is now made! The Fish may have curled up while it’s cooking, so if you want a 100% authentic looking Homemade Filet O Fish you can cut the fish down the middle before plating. This will straighten it out, making for a perfect Fish Sandwich to enjoy!

Homemade Filet O Fish Recipe

Ingredients

• 2 White Fish Filets (eg: Snapper, Pollock, Tilapia, Cod)
• 1 ½ cups of All Purpose Flour
• 1 ½ cups of Light Beer (or Soda Water)
• 1 tsp. Old Bay Seasoning
• ½ tsp. Salt
• 2 cups of Panko Breadcrumbs
• 4 Brioche Buns
• 4 Slices of American Cheese
• 4 heaped tbsp. Tartar Sauce
• Enough Frying Oil to fill a Saucepan halfway full (Vegetable Oil / Canola Oil)
  
  

Equipment needed: Kitchen Thermometer and Spider Strainer

Instructions

1. Pat the Fish dry with some paper towels and then cut into square-shaped filets the same size as the Buns (you should get 2 pieces per Filet) then set aside
2. Whisk together Flour, Beer, Old Bay, and Salt in a bowl to create a batter. The consistency should be thick, but still smooth (no glooping). Fill a separate bowl with the Panko Breadcrumbs
3. Dip the Filets into the Batter, then tap the sides against the bowl to remove any excess Batter then dip into the Breadcrumbs & coat evenly throughout. Repeat for remaining Filets then set aside
4. Place a wire rack over a sheet pan and set it next to the stovetop. Fill a Saucepan with the Oil and place over medium high heat until its temperature is around 320F – 350F
5. Carefully place a maximum of two pieces of Fish in the Hot Oil and fry for 3 – 4 minutes until golden-brown. Remove from Oil using a spider strainer and set aside on the wire rack to remove any excess Oil. Season immediately with Salt
6. To assemble the Sandwich, cut your Brioche Buns in two then place a piece of Cheese on the Bottom, topped with the Fish and finished with a heaped tbsp. of Tartar Sauce
   
   

Recipe Notes

• We recommend using thinner cuts of Fish as this will achieve the similar thickness to the Filet-O-Fish. Tail pieces are advised. If you are using thicker cuts, fry for a little longer to ensure they are cooked through
• The Batter consistency may require more / less liquid. The key is to aim for a slightly thick and smooth batter than is slightly runny but not gloopy
  
  

Our recipe for an amazing Homemade Filet O Fish is so tasty, and the crispiness of the breaded and coated fried Fish must be tasted to be believed. It’s a wonderful recreation of a fast-food favorite, and one that everyone is going to enjoy eating

For more fun recipes that take inspiration from fast food dishes, check out some of these delicious recipes:

• Wendy’s Baconator Cheeseburger
• Spicy Popcorn Chicken
• Animal Style In-N-Out Fries
• Homemade McRib
  
  

Happy Cooking!