Homemade Filet-o-Fish

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.

Course Sandwich

Cuisine American

Prep Time 15

Cook Time 10

Servings

Calories 573kcal

Author Kylie Mazon-Chambers

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

US Customary - Metric

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