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–+ servings
A homemade Filet-O-Fish sandwich on a cutting board.
5 from 3 votes

Filet-O-Fish Recipe (Copycat)

Here's the secret to make your own Filet-O-Fish at home like McDonald's but bigger and better with our copycat recipe!
Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
Yield: 4 sandwiches

Ingredients
 

For the fish

  • 4 piece pollock filet skinless and boneless; about 4 ounces (115g) each
  • ⅔ cup water
  • ½ cup all-purpose flour fluffed, spooned, and leveled *see notes
  • 1 tablespoon cornflour NOT cornmeal *see notes for alternative
  • 1 tablespoon cornstarch
  • Ground turmeric optional for color
  • Ground paprika optional for color
  • Salt
  • 1 cup breadcrumb *see notes
  • Oil for frying any high smoke point neutral oil

Tartar sauce (makes 4 servings)

To assemble the sandwich

  • 4 burger buns we recommend brioche buns
  • 4 slices American cheese

Instructions

  • Prepare the fish:
    Pat the pollock filets dry with paper towels. Then, run a finger down the center of the filets to check for pin bones and remove. Lightly season the filets with salt on both sides. Working with one filet at a time, fold the ends of the filet over each other in thirds. Make a shallow cut along each fold so that the fish folds better. DON'T cut all the way through! Repeat with each filet, then set them aside as you prepare the other ingredients.
    *If folding into thirds is too difficult, you can just cut the fish fillets to your desired size and batter and follow the rest of the recipe as is.*
  • Make the tartar sauce:
    In a bowl, mix together all the tartar sauce ingredients until well combined (mayo, pickle, onion, capers, vinegar, sugar, and salt). Cover and keep refrigerated until needed.
  • Make the fry batter:
    In a bowl, add the all-purpose flour, cornflour, cornstarch, and a generous pinch of turmeric, paprika, and salt. Add the water and whisk until smooth. Set aside until needed. Give the batter a good mix before use.
  • Fry:
    Heat 2 to 3 inches of oil to 350°F (175°C) and prepare a sheet pan with a cooling rack or a plate lined with paper towels. Also prepare a spider for easy removal. Place the breadcrumb into a bowl or plate and have the prepared fish and wet batter nearby.
  • Wrap the prepared fish in paper towels and firmly pat dry with paper towels. Working with one filet at a time, dip the fish in the wet batter and allow excess to drip off. Place the filet into the breadcrumb and coat lightly. No need to pack on and shake off the excess. Repeat with remaining filets.
  • When the oil is ready, maintain the oil temperature around 350°F (175°C) and fry the fish filets for about 3 to 5 minutes, until the outside is golden brown and the fish is just cooked through and the meat is flakey. Flip the filets occasionally and fry in batches if needed. Once cooked, remove the fried fish filets and allow it too drain on the cooling rack or paper towels.
    Another indication you can look for is the oil activity. When the oil starts to splatter more vigorously, it's an indication that the fish is likely cooked through.
  • Optional - Steam the buns:
    Add an inch of water to a steamer or a pot that's suitable for your steam basket and bring the water to a boil. Split your buns and place them in the steam basket in a single layer, crumb side down. Steam the buns for 10 to 15 seconds. Remove and use immediately.
  • Assemble and enjoy:
    Dress your fish sandwich with a slice of cheese and a generous dollop of the tartar sauce. Enjoy while hot!

Notes

Please refer to the post above for photo reference, tips, and FAQs!
  • Pollock - This is the fish McDonald's is currently using. It's very sustainable, has very mild flavor, and is tender and juicy. It's usually available at most Krogers vacuum packed and frozen. If you can't find it in your area, you can use other white fish like tilapia, cod, or even halibut.
  • Fluffed, spooned, leveled - This process helps more accurately measure your flour by loosen up the flour, which might've become super compacted overtime and prevents compacting the flour when you measure it. Simply fluff up the flour with a spoon and spoon it into your measuring cup. Then use a straight-edge, like the back of a butterknife to scrape off the excess.
  • Cornflour - Cornflour is essentially corn kernels ground into a fine powder, usually with the bran and germ all included. It can be hard to find and is NOT the same as cornmeal or masa flour (for making tortillas and tamales). If you cannot find it, substitute with half A/P flour and half cornstarch.
  • Breadcrumb - You can also use panko instead for a crispier texture. We like to give the panko a few pulses in a food processor so that it's not as coarse.

Nutrition

Serving: 1sandwich | Calories: 523.1kcal | Carbohydrates: 63.2g | Protein: 28.4g | Fat: 17g | Saturated Fat: 5.6g | Polyunsaturated Fat: 5.4g | Monounsaturated Fat: 3.8g | Trans Fat: 0.3g | Cholesterol: 75.8mg | Sodium: 1673.4mg | Potassium: 375.5mg | Fiber: 3.3g | Sugar: 7g | Vitamin A: 310.8IU | Vitamin C: 2.1mg | Calcium: 371mg | Iron: 4.3mg
Keywords: copycat, easy recipe, egg salad sandwich
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