Homemade Filet-o-Fish
Crispy beer-battered fish, melty American cheese, and creamy tartar sauce come together in this homemade Filet-O-Fish sandwich that’s even better than the fast-food classic.
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I love finding ways at home to make elevated versions of fast food favorites. This homemade filet-o-fish is based on the popular menu item from McDonalds made with a crispy fish patty on a soft bun with a slice of American cheese and tartar sauce. While they opt for a half slice, I use a full. The seafood sandwich was created to combat a loss of sales on Fridays in Catholic McDonald’s neighborhoods on days of penance. Looking for a lighter take? Try this seared fish sandwich with tarragon yogurt.
Why You’ll Love This Recipe
- Fast food at home – It’s a homemade take on a fast-food classic, but fresher and far more flavorful.
- Quality ingredients – You can control the quality of ingredients, from the fish to the sauce and bun.
- Nostalgic and comforting -This classic and delicious fish sandwich is customizable with your favorite toppings.
Key Ingredients in This Recipe
- Fish – McDonald’s uses sustainably sourced Alaskan pollock for their sandwiches, though you can use any mild, flaky whitefish with similar results. Great options include cod or flounder. Tilapia can be a bit thin.
- Panko breadcrumbs – Panko are light, flaky Japanese-style breadcrumbs that absorb less oil than traditional breadcrumbs, creating an extra crispy, golden crust on fried foods without feeling heavy or greasy.
- Spices – I season the flour with a combination of onion powder, garlic powder, and paprika to deepen the flavor.
- Tartar sauce – While you can use store-bought tartar sauce, I highly recommend making your own. It comes together quickly and adds a fresh flavor to the sandwich.
- American cheese – American cheese may be processed, but it is a classic on a breakfast sandwich like this one. It has superior melting ability and texture.
- Buns – White hamburger buns are the closest match to the fast food original. They’re traditionally steamed to enhance the light and fluffy texture, but if you prefer, they can be toasted.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro tip
Don’t overcrowd the pan or fryer. Cooking in batches keeps the oil temperature more even and in return, the coating stays perfectly crispy instead of quickly becoming soggy.
Swaps and Substitutions
- Fish: Any mild, flaky whitefish can be used, from pollock to cod or flounder. Tilapia can be a bit thin.
- Tartar sauce: Other sauces like Cajun remoulade, sriracha mayo or garlic aioli pair well.
- Cheese: American cheese is a classic on this sandwich, but you can swap it for another slice of deli cheese like mild Cheddar, provolone or Monterey Jack.
- Bun: Swap the white bun for a more tender potato roll or eggy brioche roll.
- Toppings: Add additional toppings like quick-pickled red onions, sliced tomato, and green leaf lettuce.
How to Prepare This Recipe in Advance
Fry the fish filets according to the recipe below. Let cool completely, then store in an airtight container. To reheat, I recommend air frying at 400ºF (200ºC) until crispy, about 6 minutes. You can also broil on high in the oven until crispy on both sides, about 2 minutes each side.
What to Serve with Filet-o-Fish
- Simple butter lettuce salad
- French fries or sweet potato fries
- Roasted potatoes
How to Make Homemade Filet-o-Fish (Step-by-Step)
If using a thicker piece of fish like cod, cut the fillet in half lengthwise, then cut it in half lengthwise so you have 4 (½ ”-thick/ 1.3cm) fillets.
Prepare a dredging station using three bowls. In the first bowl, add the flour, onion powder, garlic powder, and paprika to a shallow bowl. Season with salt and pepper, then whisk to combine. Add the eggs to another shallow bowl and beat well. Add the panko breadcrumbs to a third shallow bowl.
Add enough oil in a cast-iron pot or heavy-bottomed skillet to reach about 1” (2.5cm) up the side of the pot. Heat the oil to 350ºF (180ºC).
Working in batches so as not to overcrowd the pan, dip a piece of fish in the flour, then the egg wash, then dredge in the panko mixture, shaking off any of the excess. Add to the oil and fry until crispy and golden brown, about 1½ minutes each side.
Remove to a wire baking rack set over a paper towel-lined baking sheet to drain. Then top each with a slice of American cheese. Repeat with the remaining fish.
Spread tartar sauce on both sides of each bun and top with a piece of fish. Close the sandwich and serve it immediately.
Other Recipes to Try
If you enjoy this filet-o-fish recipe, give these fast food favorites a try at home:
- Crispy Chicken Nuggets with Tangy Dipping Sauce
- Homemade Crunch Wrap Supreme
- Taco Bell Chalupa Recipe
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Homemade Filet-o-Fish
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Ingredients:
- 1 pound skinless flaky whitefish fillets (pollock, cod, flounder)
- 1 cup all-purpose flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 2 large eggs
- 2 cups panko breadcrumbs
- Vegetable oil, for frying, as needed
- Tartar sauce, for serving
- 4 slices American cheese
- 4 hamburger buns, split lengthwise
Instructions:
- If using a thicker piece of fish like cod, cut the fillet in half lengthwise, then cut it in half lengthwise so you have 4 (½ ”-thick/ 1.3cm) fillets.
- Prepare a dredging station using three bowls. In the first bowl, add the flour, onion powder, garlic powder, and paprika to a shallow bowl. Season with salt and pepper, then whisk to combine. Add the eggs to another shallow bowl and beat well. Add the panko breadcrumbs to a third shallow bowl.
- Add enough oil in a cast-iron pot or heavy-bottomed skillet to reach about 1” (2.5cm) up the side of the pot. Heat the oil to 350ºF (180ºC).
- Working in batches so as not to overcrowd the pan, dip a piece of fish in the flour, then the egg wash, then dredge in the panko mixture, shaking off any of the excess. Add to the oil and fry until crispy and golden brown, about 1½ minutes each side.
- Remove to a wire baking rack set over a paper towel-lined baking sheet to drain. Then top each with a slice of American cheese. Repeat with the remaining fish.
- Spread tartar sauce on both sides of each bun and top with a piece of fish. Close the sandwich and serve it immediately.
Notes:
Don’t overcrowd the pan or fryer. Cooking in batches keeps the oil temperature more even and in return, the coating stays perfectly crispy instead of quickly becoming soggy.
Nutrition:
Calories: 573kcal | Carbohydrates: 69g | Protein: 41g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 160mg | Sodium: 872mg | Potassium: 560mg | Fiber: 3g | Sugar: 6g | Vitamin A: 337IU | Vitamin C: 1mg | Calcium: 366mg | Iron: 6mg
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