Filet-O-Fish (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 time
- 20 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
- ½ cup mayonnaise
- 3 tablespoons pickle (finely chopped)
- 2 tablespoons yellow onion (finely diced)
- 1 tablespoon capers (minced)
- 1 tablespoon white vinegar
- ¼ teaspoon granulated sugar
- Salt (a generous pinch)
- 4 burger buns (we recommend brioche buns)
- 4 slices American cheese
Instructions
- 1
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.*
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
- 7
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.
- 8
Assemble and enjoy:Dress your fish sandwich with a slice of cheese and a generous dollop of the tartar sauce. Enjoy while hot!