This Copycat Filet-O-Fish Recipe is Better than the Real Thing

Photo bySpoon Fork Bacon

The Filet-O-Fish has been a staple at McDonald's since the 1960s, when an Ohio franchise owner in a Catholic neighborhood created it to counter declining hamburger sales on Fridays. By 1965, it had gone national as the first seafood item on the fast-food chain's menu.

I've always been a fan of the Filet-O-Fish, so when I came across this copycat recipe I decided to give it a try. Fast food prices have been consisently rising and making my own version seemed like a good way to cut costs.

As it turns out, this copycat sandwich is better than the original. The panko makes the fish extra crispy and I toasted the buns, which beat the steamed kind the chain uses. You can use bigger filets than the McDonald's version and opt for fresh fish instead of frozen (this will up the cost but you should still save money).

You can also add your choice of toppings. Try lettuce, tomato, onion, pickles or coleslaw. Serve with a side of fries and enjoy.

McDonald's Filet-O-Fish

Ingredients

2 large eggs

1/4 cup all-purpose flour

1 teaspoon Dijon mustard

1 teaspoon garlic powder

Kosher salt

Freshly ground black pepper

2 cups panko

2 8-ounce boneless, skinless white fish filets, such as cod, haddock or tilapia, halved crosswise

Peanut or vegetable oil, for frying

4 potato buns, lightly toasted

4 slices American cheese

Tartar sauce

Instructions

1. In a shallow bowl, whisk eggs, flour, mustard, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

2. Place panko in another shallow bowl. Season fish all over with salt and pepper.

3. Into a large heavy skillet, pour oil to a depth of 1/4". Heat over medium-heat until shimmering.

4. Coat each piece of fish with egg mixture, then dip into panko, gently pressing to adhere.

5. Fry fish, turning halfway through, until golden brown and just cooked through, 2 to 3 minutes per side. Transfer to a paper towel-lined plate; season with salt.

5. Top bottom buns with slice of American cheese, then fried fish. Spread tartar sauce on top of the fish. Close sandwiches and serve with more tartar sauce on the side.

Makes 4 sandwiches

Notes

I prefer haddock for this recipe, though cod or tilapia are less expensive (McDonald's uses wild-caught Alaskan pollock, in case you're interested).

I'm told you can use an air fryer for this recipe but have not tried it myself.

If you want to stay authentic and "steam" the buns, use your microwave to heat them (just a few seconds should do the trick).