Ever wonder how to make fish fillets? Well let’s recreate the McDonald’s Filet-O-Fish sandwich but make it way better! This copycat recipe takes a classic fast-food favorite and upgrades it with tender wild caught cod fish filet nestled between buttery soft brioche buns. It is a true comfort food delight. With our homemade version, you can enjoy all the flavors of the original, elevated to gourmet perfection with our homemade tartar sauce recipe. Let’s dive into the recipe and discover how to make this iconic sandwich in the comfort of your own kitchen. Simply the best fish sandwich and my ultimate guilty pleasure!
If you want another delicious sandwich recipe try my Grilled Chipotle Chicken Sandwich! Or for more quick recipes check out my One-Pan Garlic & Lemon Salmon Orzo and my One-Pan Mediterranean Cod.
The filet-o-fish brings me back to summers with my grandmother. It was one of her favorite things to order from McDonalds along with a caramel sundae, yum! I remember having to eat like two to feel satiated because they were so small – yes I had a very large appetite as a kid haha! This version is more robust and leaves you feeling both nostalgic and satiated.
A Little History
But how did this delight come about?
Its origins date back to the early 1960s. McDonald’s franchise owner Lou Groen faced a dilemma during Lent—a period when many Catholics abstain from eating meat on Fridays. In an effort to attract customers during this time, Groen developed the Filet-O-Fish sandwich as a meatless alternative. Despite initial skepticism, the Filet-O-Fish quickly gained popularity and became a permanent fixture on the McDonald’s menu.
Filet-O-Fish Video
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Why You’ll Love This Recipe
Quality Ingredients: With fresh wild caught cod filets, buttery brioche buns, and homemade tartare sauce, this recipe uses high-quality ingredients to create a gourmet twist on a fast-food favorite.
Family-Friendly: Perfect for a fun family cooking activity or a satisfying weeknight dinner, our homemade Filet-O-Fish is a crowd-pleaser that will have everyone coming back for seconds.
Nostalgic Comfort: Whether you grew up enjoying Filet-O-Fish sandwiches or you’re simply craving a taste of nostalgia, this recipe brings all the comfort and familiarity of your favorite fast-food indulgence right to your dining table.
Easy to Make: With straightforward instructions and simple ingredients, our homemade Filet-O-Fish is easy to whip up whenever the craving strikes. No need to wait in line at the drive-thru—just cook and enjoy!
Our Ingredients
Full recipe, instructions and photos in the recipe card at the end of the post
Cod Fish Fillets: Opt for fresh, sustainably sourced cod filets for the best flavor and texture. If cod is unavailable, you can substitute with other white fish varieties such as haddock or pollock.
Cheese: American cheese or sharp cheddar adds a creamy, melty goodness to the Filet-O-Fish sandwiches. Feel free to use your favorite kind of cheese or omit it altogether for a dairy-free option.
Brioche Buns: The buttery richness of brioche buns elevates the sandwich to gourmet levels. Soft and slightly sweet, they provide the perfect base for the crispy fish and tangy tartar sauce. If you don’t have brioche buns, you can use regular hamburger bun.
Oil for Frying: Use a neutral oil with a high smoke point, such as Avocado oil, for frying the cod filets until golden brown and crispy.
Eggs, Mustard, Mayonnaise: These ingredients form the base of the batter, providing structure and helping the panko breadcrumbs adhere to the fish.
Onion Powder, Cajun Seasoning: Onion powder adds a subtle onion flavor to the batter, while Cajun seasoning (optional) imparts a touch of heat and spice. Adjust the seasoning to your taste preferences.
Flour and Potato Starch: A combination of all-purpose flour and potato starch creates a light and crispy coating for the fish, ensuring a perfect crunch with every bite.
Panko Breadcrumbs: Panko Japanese breadcrumbs provide a superior crunch compared to traditional breadcrumbs, resulting in a more satisfying texture for the fried fish.
Mayonnaise, Relish, Pickle Juice: These ingredients form the base of the tangy tartar sauce, offering a creamy texture with a hint of sweetness and acidity.
Chopped Dill, Lemon Juice, Lemon Zest: Fresh dill, lemon juice, and lemon zest add brightness and zing to the tartar sauce, balancing out the richness of the fried fish and cheese. Adjust the tartness and citrus flavor to your liking.
How To Make Homemade Filet-O-Fish
Full recipe, instructions and photos in the recipe card at the end of the post
Fish
- Salt and pepper your cod fillets and set them aside. I used about 1/2 tsp salt and pepper but you can salt and pepper to taste.
Tartar Sauce
- Mince your pickles into small bits or you can sub for dill relish.
- Mince your dill and capers and combine.
- Add in your mayo, mustard, onion powder, lemon zest, lemon juice, and salt and pepper.
Egg Batter
- In a shallow bowl, beat the eggs, onion powder, garlic powder, and cajun seasoning.
Flour Breading
- On a separate plate, combine your flour, potato starch, onion powder, and garlic powder.
Panko Breading
- Place your panko breadcrumbs on a plate.
Dredging & Cook
- Dredge your filet in the flour, shaking off any excess. Then dip in your egg mixture, and last panko breadcrumbs. Make sure to fully coat the filets.
- Fill your pan halfway with your frying oil. Heat on medium high heat until your oil reaches 325F. Add in your fillets to your hot oil making sure to leave space between each fillet.
- Turn your heat down to medium and cook for 4-5 minutes per side or until golden. The internal temperature should be 145F.
- Place on a wire rack to cool. I like to add the slice of American cheese while they are on the rack and hot so that the residual heat melts the cheese a bit while we prepare the buns.
- Melt your butter on medium heat in a pan. Add your brioche buns and toast for 3-4 minutes or until golden.
Build
- Add a layer of tartar sauce to your bottom bun, your fried fish patty, your American cheese slice, and another layer of that delish tartare sauce on your top bun! Enjoy!
FAQ
Can I use frozen cod filets for this recipe?
Yes, I used frozen cod filets from Sprouts, but be sure to thaw them completely before cooking. Pat them dry with paper towels to remove excess moisture before breading and frying.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour and panko breadcrumbs with gluten-free alternatives. Use gluten-free flour for the batter and gluten-free breadcrumbs for coating the fish.
How do I prevent the fish from getting soggy after frying?
To keep the fish crispy, it’s essential to drain it well after frying. Place the fried cod filets on a wire rack set over a baking sheet to allow any excess oil to drip off.
Can I bake the fish instead of frying it? While frying gives the fish a crispy exterior, you can bake the cod filets for a healthier alternative. Preheat your oven to 400°F (200°C) and bake the breaded fish on a parchment-lined baking sheet for 15-20 minutes, or until golden brown and cooked through.
What can I serve with the Filet-O-Fish sandwiches? Classic accompaniments include crispy fries or coleslaw. Or for healthier alternatives, check my Mediterranean Salad or Roasted Vegetables.
Filet-O-Fish But Better
Ingredients
Fish
- 4 4-ounce skinless cod fillets
- 4 slices American cheese or sharp cheddar
- 4 brioche buns
- 1 tbsp butter
- Avocado oil for frying
Egg Batter
- 3 eggs
- 1 tsp mustard
- 1 tsp mayonnaise
- ½ tsp onion powder
- ½ tsp cajun seasoning optional
Flour Breading
- 1 cup flour
- 1/4 cup potato starch
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
Panko Breading
- 2 cups panko breadcrumbs
Tartar Sauce
- ½ cup mayonnaise
- 2 tbsp relish or diced dill pickles and tsp pickle juice
- 2 tbsp fresh dill or 1 tsp dried dill
- 1 tbsp diced capers can sub for parsley if you dislike capers
- 1/2 tsp onion powder
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
Fish
- Salt and pepper your cod fillets and set them aside. I used about 1/4 tsp salt and pepper but you can salt and pepper to taste.
Tartar Sauce
- Mince your pickles into small bits or you can sub for dill relish.
- Mince your dill and capers and combine.
- Add in your mayo, mustard, onion powder, lemon zest, lemon juice, and salt and pepper.
Egg Batter
- In a bowl, beat the eggs, onion powder, garlic powder, and cajun seasoning.
Flour Breading
- On a separate plate, combine your flour, potato starch, onion powder, and garlic powder.
Panko Breading
- Place your panko breadcrumbs on a plate.
Dredging & Cook
- Dredge your filet in the flour, shaking off any excess. Then dip in your egg mixture, and last panko breadcrumbs. Make sure to fully coat the filets.
- Fill your pan halfway with your frying oil. Heat on medium high heat until your oil reaches 325F. Add in your fillets making sure to leave space between each fillet.
- Turn your heat down to medium and cook for 4-5 minutes per side or until golden. The internal temperature should be 145F.
- Place on a wire rack to cool. I like to add the American cheese while they are on the rack and hot so that it melts the cheese a bit while we prepare the buns.
- Melt your butter on medium heat in a pan. Add your brioche buns and toast for 3-4 minutes or until golden.
Build
- Add a layer of tartar sauce to your bottom bun, your cod fillet, your cheese, and another layer of that delish tartare sauce! Enjoy!
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