Homemade Filet-O-Fish (Copycat) Recipe: Golden & Crispy Joy

McDonald’s lovers crave their classic filet-o-fish sandwich with nostalgic delight.

Crispy golden fish patties have tempted taste buds for generations.

Crafting this iconic meal at home brings restaurant magic right into your kitchen.

Recreating fast food favorites requires precision and simple ingredients.

Seafood enthusiasts will appreciate the authentic flavor profile of this copycat recipe.

Familiar comfort meets homemade quality in every delectable bite.

Prepare to experience a culinary journey that rivals the original drive-thru sensation.

Why Filet-O-Fish Copycat Tastes Like the Real Thing

Create Seafood Magic at Home: Quick and Easy Copycat Delight

• Quick Restaurant Replica: Recreate the famous fast-food fish sandwich without leaving your kitchen, saving money and enjoying fresher ingredients.
• Crispy Texture Perfection: Master the art of golden-brown breading with simple panko coating technique that delivers restaurant-quality crunch in minutes.
• Family-Friendly Crowd-Pleaser: Customize this kid-approved recipe that transforms simple fish into an exciting meal everyone will love, making dinnertime fun and stress-free.
• Budget-Friendly Cooking: Prepare a restaurant-style sandwich for a fraction of the cost, using basic pantry ingredients and minimal cooking skills required.

Copycat Filet-O-Fish Ingredients

• Cod or Pollock: Mild white fish perfect for frying, choose fresh or frozen fillets with firm texture and no strong fishy smell.
• Panko Breadcrumbs: Light and crispy coating that gives a golden, crunchy exterior to the fish.

• All-Purpose Flour: Creates a base layer for egg and breadcrumbs to stick, helps achieve crispy texture.
• Large Eggs: Helps breadcrumbs adhere to fish and creates a protective layer for frying.

• Mayonnaise, Pickles, Lemon Juice, Dijon Mustard: Tangy and creamy tartar sauce that complements the crispy fish.
• Hamburger Bun: Soft white bun that provides a classic sandwich base, preferably fresh and slightly steamed.

• Salt, Black Pepper: Basic seasonings to enhance fish flavor.
• Vegetable Oil: Neutral oil with high smoke point perfect for deep frying, ensures even and crispy cooking.

Filet-O-Fish Copycat Cooking Guide

Step 1: Dry and Season the Fish

Gently pat the fish fillets using a clean paper towel to remove excess moisture.

Sprinkle a light layer of salt and pepper across both sides of the fillets to enhance their natural flavor.

Step 2: Create Breading Station

• First dish: flour
• Second dish: beaten eggs
• Third dish: panko breadcrumbs

Carefully coat each fillet by first dredging in flour, then dipping in egg, and finally rolling in panko breadcrumbs.

Press the breadcrumbs gently to ensure a complete and even coating.

Step 3: Crisp the Fish

Pour vegetable oil into a skillet, filling it about ½ inch deep.

Heat the oil until it reaches 350°F.

Carefully place the breaded fish fillets into the hot oil and fry for 2-3 minutes on each side.

Look for a beautiful golden-brown color and crispy exterior.

Transfer the fried fish to a plate lined with paper towels to drain excess oil.

Step 4: Whip Up Zesty Tartar Sauce

• Mayonnaise
• Finely chopped pickles
• Fresh lemon juice
• Dijon mustard

Stir the ingredients thoroughly until well blended, creating a tangy and creamy sauce.

Step 5: Warm the Buns

Wrap the hamburger buns in a slightly damp paper towel.

Microwave for 15 seconds to create soft, warm buns that will perfectly complement the crispy fish.

Filet-O-Fish Copycat Tips

• Select high-quality, firm white fish like cod or haddock for the best texture and flavor.
• Use a thermometer to maintain consistent 350°F oil for crispy, non-greasy breading that doesn't absorb excess oil.
• Place fried fish on a wire rack instead of paper towels to prevent soggy bottoms and maintain crispiness.
• Adjust sauce ingredients by adding fresh herbs like dill or chives for extra zesty flavor profiles.
• Prepare breaded fish fillets in advance and refrigerate, then fry just before serving to save time during meal preparation.

Filet-O-Fish Copycat: Keep It Crispy Later

• Store leftover fish in an airtight container for up to 2 days. Separate fish from buns to prevent sogginess.
• Warm breaded fish at 350°F for 8-10 minutes to restore crispiness. Place on a wire rack for best results.
• Reheat fish for 30-45 seconds, but expect softer texture. Best used when crispy texture isn't crucial.
• Consume reheated fish within 24 hours for optimal taste and texture. Discard if fish develops any unusual odor or appearance.

What Goes With Filet-O-Fish

• Pair Zesty Citrus Beer: Crisp wheat or lemon-infused beer cuts through the fish's richness, refreshing the palate with bright, tangy notes.
• Create Crunchy Coleslaw Side: Creamy, tangy coleslaw with vinegar-based dressing provides a cool, crisp contrast to the hot, golden fried fish.
• Match Bright White Wine: Unoaked Sauvignon Blanc or Pinot Grigio offers light, acidic undertones that complement the seafood's delicate flavor.
• Serve Crisp Pickle Chips: Tart, crunchy dill pickle chips enhance the tartar sauce's zesty profile and add extra texture to the meal.

Ways to Switch Up Filet-O-Fish (Copycat)

• Gluten-Free Version: Replace all-purpose flour with gluten-free flour blend and use gluten-free panko breadcrumbs for a celiac-friendly option.
• Baked Fish Alternative: Skip frying and bake breaded fish fillets at 425°F for 12-15 minutes, brushing with olive oil for crispiness.
• Healthier Protein Swap: Use cod, tilapia, or halibut instead of traditional fish, and opt for almond meal coating instead of breadcrumbs for lower carbs.
• Dairy-Free Option: Substitute egg wash with plant-based milk mixed with cornstarch, and use vegan mayonnaise for tartar sauce to accommodate dairy restrictions.

FAQs

• What type of fish works best for this recipe?

Cod or haddock are ideal because they’re mild, flaky, and hold up well when breaded and fried.

• Can I use regular breadcrumbs instead of panko?

Yes, but panko creates a crispier, lighter coating that gives the authentic Filet-O-Fish texture and crunch.

• How do I know the oil is hot enough for frying?

Use a cooking thermometer to check it’s at 350°F, or drop a breadcrumb in the oil – it should sizzle and float immediately if the temperature is right.

• Is it necessary to pat the fish dry before breading?

Absolutely. Removing excess moisture helps the breading stick better and ensures a crispier, golden-brown exterior when frying.

Filet-O-Fish (Copycat) Recipe

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4.6 from 17 reviews

• Total Time: 25 minutes
• Yield: 2 1x

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Description

Iconic McDonald’s filet-o-fish comes alive in this homemade version that rivals the restaurant classic. Crispy golden fish nestled in a buttery bun with tangy tartar sauce promises a delightful seafood sandwich you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Main Fish Ingredients:

• 2 cod, haddock, or pollock fillets (about 4–6 ounces/170–225 grams each)
• Salt to taste
• Pepper to taste

Breading Ingredients:

• 1/2 cup all-purpose flour
• 1 egg, beaten
• 3/4 cup panko breadcrumbs
• Vegetable or canola oil for frying

Sandwich and Sauce Ingredients:

• 2 soft potato or brioche buns
• 2 slices American cheese
• 1/3 cup mayonnaise
• 2 tablespoons finely chopped pickles
• 1 teaspoon lemon juice
• 1/2 teaspoon Dijon mustard (optional)

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Instructions

1. Prepare the fish fillets by gently patting them dry with a clean kitchen towel, then lightly season with salt and pepper for enhanced flavor.
2. Create a breading station with three shallow containers: one with seasoned flour, another with whisked eggs, and the third filled with crisp panko breadcrumbs.
3. Carefully coat each fish fillet by first dredging in flour, ensuring a thin, even layer, then dipping into the beaten egg, and finally rolling in panko breadcrumbs, pressing gently to create a uniform, crispy exterior.
4. Heat vegetable oil in a heavy-bottomed skillet to the optimal frying temperature of 350°F, maintaining a consistent heat for even cooking.
5. Gently lower the breaded fish fillets into the hot oil, frying each side for approximately 2-3 minutes until they develop a golden-brown, crispy crust.
6. Transfer the fried fish to a paper towel-lined plate to drain excess oil and preserve the crispy texture.
7. Craft the tangy tartar sauce by combining mayonnaise, finely chopped pickles, a splash of fresh lemon juice, and a touch of Dijon mustard in a small mixing bowl.
8. Prepare the burger buns by lightly steaming them in the microwave, wrapped in a slightly damp paper towel for 15 seconds to achieve a soft, warm texture.
9. Assemble the copycat Filet-O-Fish by placing the crispy fish fillet on the steamed bun and generously spreading the homemade tartar sauce.

Notes

• Choose white fish like cod or halibut for a tender, flaky texture that mimics the original sandwich.
• Use panko breadcrumbs for extra crispiness and lighter coating compared to traditional breadcrumbs.
• Keep oil temperature consistent at 350°F to prevent greasy or undercooked fish, using a kitchen thermometer for precision.
• Gluten-free option: Replace wheat flour with cornstarch or gluten-free flour blend, and use gluten-free panko for coating.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner, Snacks
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 2
• Calories: 634
• Sugar: 2 g
• Sodium: 710 mg
• Fat: 32 g
• Saturated Fat: 8 g
• Unsaturated Fat: 24 g
• Trans Fat: 0 g
• Carbohydrates: 62 g
• Fiber: 2 g
• Protein: 26 g
• Cholesterol: 90 mg