{"id":7942,"date":"2025-11-04T07:45:53","date_gmt":"2025-11-03T20:45:53","guid":{"rendered":"https:\/\/dinnertimesomewhere.com\/?p=7942"},"modified":"2025-11-11T12:11:05","modified_gmt":"2025-11-11T01:11:05","slug":"homemade-filet-o-fish","status":"publish","type":"post","link":"https:\/\/dinnertimesomewhere.com\/index.php\/dinner\/seafood-dinner\/homemade-filet-o-fish\/","title":{"rendered":"Homemade Filet O Fish"},"content":{"rendered":"\n

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\u2019ll show you how to make an amazing Homemade Filet O Fish that tastes even better than the McDonalds version

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How to make Homemade Filet O Fish<\/h2>\n\n\n\n

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\u2019ll kick things off with in this recipe

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Sourcing the right type of Fish<\/h2>\n\n\n\n

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\u2019ll turn out great. You want to use a Fish that\u2019s sturdy enough to hold together as it\u2019s battered and then deep fried, so there are a bunch of options

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For our recipe we use Red Snapper. I simply love the flavor of Red Snapper when it\u2019s battered and fried. It\u2019s 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

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For our Homemade Filet O Fish we use Red Snapper, which is a great choice for Fish frying<\/figcaption><\/figure>\n<\/div>\n\n\n

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\u2019s always helpful to get chatting with your local Fishmonger and they will steer you in the right direction

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Use the tail part of the Fish Filet<\/h2>\n\n\n\n

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\u2019t be an issue if you are using Snapper, but for thicker cuts like Cod, we recommend aiming to use the tail section

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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

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Breading the Fish for ultimate crispiness<\/h2>\n\n\n\n

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

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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)

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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 \u2018gloop\u2019 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

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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

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For the seasoning, we opted for the classic Seafood seasoning of Old-Bay. You just can\u2019t go wrong with it! Add a touch more Salt to the batter as well and it\u2019s ready for coating!

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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\u2019s ready for frying!

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\"Tartare
You can make a simple homemade Tartare Sauce, or just grab some store bought stuff to complete the Sandwich<\/figcaption><\/figure>\n<\/div>\n\n\n

Before cooking, prepare the rest of your Sandwich<\/h2>\n\n\n\n

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\u2019s piping hot. It also ensures all your attention is on the frying. Remember, we\u2019re dealing with very hot oil here so it\u2019s to be respected!

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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

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Fill a heavy bottomed saucepan with enough frying Oil (Vegetable \/ Canola Oil works great), so it\u2019s 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\u2019s around the 320F \u2013 350F mark

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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

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Frying the Fish<\/h2>\n\n\n\n

Now with everything ready it\u2019s 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

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The combination of Batter and Panko Breadcrumbs ensures your Homemade Filet O Fish will have the most amazing, crispy coating<\/figcaption><\/figure>\n<\/div>\n\n\n

Fry the Fish for about 3 \u2013 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

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Assembling your Homemade Filet O Fish<\/h2>\n\n\n\n

Assembly is very easy as there\u2019s 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

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Spoon a generous spoonful of Tartar Sauce<\/a> 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\u2019s 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!

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