Filet-O-Fish
intro
Crispy battered white fish, tangy tartar sauce, and melted cheese on a soft steamed bun: the iconic fast-food sandwich recreated perfectly at home.
Ingredients
Steps
Prep the fish fillets
Pat the 4 trimmed pollock fillets completely dry with paper towels, season all sides with 3g (1/2 tsp) of the fine salt, and set on a plate at room temperature for 5 minutes to let the salt penetrate and help the batter adhere. Trim any uneven edges so fillets match the size of your hamburger buns for even sandwich assembly.
Mix the crispy batter
In a medium mixing bowl, whisk together 120g all-purpose flour, 30g cornstarch, 5g baking powder, 2g smoked paprika, 3g garlic powder, remaining 5g (1 tsp) salt, and 1g black pepper until evenly combined. Slowly pour in 180ml ice-cold sparkling water, whisking gently just until a loose batter forms—small lumps are normal, do not overmix, as this will create a tough, dense coating.
Heat frying oil
Pour 1L neutral vegetable oil into a deep, heavy-bottomed Dutch oven or deep fryer, set over medium-high heat, and warm until the oil reaches a steady 180°C (350°F) measured with a candy/deep fry thermometer, about 8-10 minutes. Adjust the stovetop heat as needed to hold this temperature consistently through frying.
Fry battered fillets
Working with one fillet at a time, dip fully into the batter, let excess batter drip off for 2 seconds, then carefully lower into the hot oil. Fry 2 fillets per batch to avoid dropping oil temperature, cooking for 4 minutes total, flipping once at the 2-minute mark, until the coating is deep golden and crisp, and fish reaches an internal temperature of 63°C (145°F). Transfer cooked fillets to a wire rack set over a baking sheet to drain excess oil, waiting for oil to return to 180°C between batches.
Steam the hamburger buns
While the second batch of fish cooks, add 2cm (1 inch) of water to a small pot, bring to a gentle simmer over medium heat, and set a steamer basket on top. Place split hamburger buns cut-side up in the basket, cover, and steam for 30 seconds until buns are soft, pillowy, and warmed through—do not steam longer than 45 seconds, as buns will become soggy.
Assemble the sandwiches
Spread 20g (1.5 tbsp) of tartar sauce evenly across the cut surface of each top bun half. Place one hot crispy fish fillet on the cut surface of each bottom bun half, top each fillet with one slice of American cheese (the residual heat from the fish will lightly melt the cheese), then cap with the tartar-sauced top bun. Press gently to secure layers, and serve immediately.
Tips
2.Avoid overcrowding the frying pot, as this drops oil temperature sharply and leads to greasy, soggy fish. Fry a maximum of 2 fillets per batch, and wait for oil to return to 180°C (350°F) between batches.
3.Skip toasting the buns for an authentic texture: the classic Filet-O-Fish uses soft, lightly steamed buns rather than crispy toasted ones to match the tender, flaky fish and creamy tartar sauce.
OMG this copycat Filet-O-Fish is INSANE. I made this for my kids’ after-school snack yesterday and they absolutely loved it—begged me to make a whole batch for their weekend sleepover. The tartar sauce is spot on, exactly the tangy flavor I remember from McDonald’s, and the fish came out so crispy even after I let it sit for 10 minutes while I toasted the buns. Total game changer for quick Friday dinners during Lent too! 10/10 no notes.
I brought these to my neighborhood block party potluck last weekend and people were hounding me for the recipe before I even set the platter down! I cut the fillets into slider size so they were easier to grab, and added a tiny extra pickle slice to each. SO good, even the people who swear they don’t like fast food went back for seconds. Cook time was way shorter than I expected too, which was a win on a busy Saturday.
Super easy recipe, total win for a beginner! I messed up the first fillet because I had the oil a little too hot, but the rest came out perfect. My only question is—has anyone tried using a whole wheat bun instead of the regular white steamed bun? I’m trying to cut back on refined carbs but don’t want to ruin the vibe.
Made this for a quick work-from-home lunch today and wow, it’s better than the actual drive-thru version. I didn’t have any American cheese slices on hand so I used a slice of sharp cheddar, and it slapped. Will definitely be adding this to my weekly rotation instead of wasting $5 on the fast food version every time the craving hits.
25 minute cook time is NOT a lie! I walked in the door after work, pulled the cod out of the fridge, and had hot sandwiches on the table for me and my roommate before our favorite show started. The crispy panko coating is chef’s kiss, way less soggy than the fast food version gets by the time you get it home. 10/10 will make again.
Wait, I’ve been making my own fish sandwiches for years but I never thought to steam the bun like the recipe says? Total game changer. That soft, squishy bun makes the whole thing taste exactly like what I got as a kid after little league games. My dad even said it was better than the ones he used to take me to get, which is the highest possible praise if you know him.
I swapped the regular panko for gluten free panko and used GF buns, and this still came out absolutely perfect! I have such a hard time finding good fast food seafood options that don’t have cross-contamination issues, so being able to make this at home in 25 minutes is a literal dream. My partner who eats gluten didn’t even notice a difference, he ate two sandwiches in one sitting.