McDonald’s Filet-O-Fish Now Easier Than Ever to Enjoy

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Do you recall that strange McDonald’s advertisement featuring the Big Mouth Bass crooning, "Gimme that Filet-O-Fish"? It was pretty absurd and lacked logic, yet we enjoyed it. Ironically, this sandwich boasts a far more modest (and spiritual) origin. Created in 1962, the Filet-O-Fish Fish It was the initial non-burger sandwich to join the McDonald’s menu. The inspiration for this addition came from a largely Catholic area in Ohio due to declining hamburger sales on meat-free Fridays preceding major religious events. Easter The store owner conceived this concept to boost sales, and as time progressed, it became one of the key offerings on the menu.

Now, with this copycat In this recipe, you get the chance to create this famous sandwich yourself. home
Crisp-fried fish paired with an American cheese slice and tangy tartar sauce nestled between a heated potato roll come together to form this classic quick-service dish. Surprisingly, making it at home is quite simple—below is all you need to do:
1. Prepare your crispy battered fish.
2. Add a layer of melty American cheese.
3. Spread some zingy tartar sauce over it.
4. Place everything inside a warmed-up potato bun.
Enjoy crafting this beloved fast-food favorite right in your kitchen!

How to Prepare McDonald’s Filet-o-Fish Sandwich

INGREDIENTS

  • Eggs & All-Purpose Flour: The mixture of eggs and flour will serve as the binding agent here, forming a paste that aids in attaching the panko to the fish.
  • Dijon Mustard: Stronger than traditional yellow mustard, Dijon offers a distinctive taste profile that is both zesty and sharp, providing a punch that complements the sweetness of the tartar sauce used in this dish perfectly.
  • Garlic Powder: Although it doesn’t pack the same punch in terms of flavor compared to fresh garlic, garlic powder works wonderfully for this dish. It will add the familiar garlic essence and scent without overwhelming the delicate taste of the white fish.
  • Panko: Panko is a type of Japanese breadcrumb crafted from white bread that lacks the crust. This ingredient is notably lighter and more crunchy compared to traditional breadcrumbs, making it an ideal choice for frying dishes.
  • Boneless, Skinless Fillets of Whitefish: For this sandwich, I prefer a flaky white fish such as cod or tilapia, which are typically easy to come by and work well. McDonald’s opts for Alaskan Pollock, part of the cod family with a comparable taste and texture readily found in most stores.
  • Neutral Oil: Since we are frying our fish, we need to use a neutral oil with a high smoke point. Peanut oil works great for this, but if you are allergic, vegetable oil is an easy swap.
  • American Cheese: When it comes to burgers and sandwiches, American cheese is ideal because it melts exceptionally well. Both I and this particular chain favor using it above all else.
  • Tartar Sauce: Tartar sauce is rich and zesty in all the right ways. It pairs exceptionally well with white fish and is an essential component of any fried fish dish. While McDonald’s produces their tartar sauce in-house, this particular recipe opts for something different. homemade Either homemade or store-bought sauce will work just as well.
  • Potato Buns: Many items on McDonald's menu feature potato buns. These buns are often moister compared to various others, making them ideal for fried fish dishes. Additionally, they hold up excellently when toasted, maintaining their softness inside while forming a crisp outer layer.

STEP-BY-STEP INSTRUCTIONS

To start I fill a shallow bowl with eggs, flour, mustard, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper and whisk until combined. I’m looking for a consistency somewhat like a wet paste. In another shallow bowl, I pour the panko and set both aside for the moment. We want to generously season our fish with salt and pepper—this will have the added effect of both seasoning the fish and helping it to retain its moisture while cooking.

Next, in a sizable, thick-bottomed pan, I warm approximately 1/4 inch of neutral oil over medium heat. To check if the oil is ready for frying, I usually throw in a pinch of flour; if the oil starts bubbling around the flour, it’s heated properly, whereas if the flour just sits still, it requires additional time to reach the desired temperature. When the oil reaches the correct temperature, I cover every piece of fish initially with the egg and flour mix before dipping them into the panko crumbs, applying gentle pressure so they stick well to the fish. While this process can be somewhat untidy, an approach I find helpful to minimize mess involves using my left hand to immerse the fish in the egg mixture and my right hand to transfer and pat down the bread crumbs onto the fish. In doing so, I ensure that both wet and dry components remain distinct from each another.

After coating the fish thoroughly with panko, I gently lower it into the heated oil to fry for about 2 to 3 minutes. Then, I flip the fish and let it cook for an additional 2 to 3 minutes on the opposite side.

Once the fish has completed frying, move it onto a plate lined with paper towels and gently press down to absorb extra oil before sprinkling it lightly with salt. Should you wish, add a slice of American cheese over the hot fish allowing it time to soften and melt slightly.

I enjoy grilling the buns in an oiled pan over medium heat until they get slightly browned. This usually takes under one minute but isn’t mandatory. After achieving your desired level of toasting for the buns, place a piece of cheese on the lower half followed by the battered fish fillet. Then apply plenty of tartar sauce onto the fish before topping it off with the upper part of the bun and accompanying it with additional tartar sauce on the side.

The complete list of ingredients along with the instructions can be seen in the recipe. below .

What Should YouServe with McDonald's Filet-O-Fish?

Fries Sandwiches are always a fantastic choice for this meal, but if you prefer something lighter, consider opting for a salad or perhaps just some fruits instead. coleslaw No matter what you decide, everything will turn out fine.

Storage

This recipe yields 4 sandwiches; however, if you won’t be serving all of them immediately, we recommend preparing only the portion you intend to use right away. You may store the unused parts separately and put together those sandwiches anytime within two days. Fried fish can also be kept in the refrigerator for up to two days. To refresh the fish before assembly, place it in an oven preheated to 350°F for about 10-15 minutes or cook it at 400°F using an air fryer for approximately 3-4 minutes. Then follow the instructions provided to complete your sandwiches.

Yields: 4 servings

Prep Time: 15 mins

Total Time: 25 mins

Ingredients

  • 2

    large eggs

  • 1/4 c.

    (30 g.) all-purpose flour

  • 1 tsp.

    Dijon mustard

  • 1 tsp.

    garlic powder

  • Kosher salt

  • Freshly ground black pepper

  • 2 c.

    panko

  • 2

    (8-ounce) pieces of boneless, skinless white fish fillets like cod or tilapia, cut into two parts width-wise

  • For frying, use peanut or vegetable oil.

  • 4

    potato buns, lightly toasted

  • 4

    slices American cheese

  • Store-bought or homemade tartar sauce, to serve

Directions

  1. In a small bowl, beat together the eggs, flour, mustard, garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Put the panko breadcrumbs into a separate shallow dish. Salt and pepper both sides of the fish evenly.
  2. In a big, heavy frying pan, add enough oil to reach a depth of 1/4 inch. Warm it up over medium heat until your cooking thermometer shows 350 degrees. Next, take each piece of fish and coat them first with the egg mixture, followed by dipping them into panko breadcrumbs, lightly pressing so they stick well.
  3. Cook the fish fillets by flipping them midway until they turn golden brown and are thoroughly cooked, which should take about 2 to 3 minutes on each side. Move them onto a plate lined with paper towels; sprinkle some salt over them afterward.
  4. Start with bottom buns topped with slices of American cheese, followed by battered and fried fish fillets. Apply a layer of tartar sauce directly onto the fish. Top off each sandwich with the corresponding bun half and serve additional tartar sauce on the side for dipping.

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