filet o fish mcdonald’s recipe
The Best filet o fish mcdonald’s recipe
My kids ask for the drive-thru version at least once a week, and I finally got tired of the line and the price. This homemade filet o fish recipe gives you the same soft bun, the same tartar sauce, and the same crispy white fish, and it comes together in about 25 minutes in my own kitchen.
I keep frozen cod or pollock in the freezer now so I can make these any night the craving hits, and nobody at my table has complained once. What I love most is how flexible it is.
These sandwiches work for a quick weeknight dinner when practice runs late, and they work just as well on a Friday night when we have friends over and I want something everyone will actually eat. My youngest picks his fish out of the bun and eats it with his fingers, my oldest loads on extra tartar sauce, and my husband adds pickles and hot sauce to his.
Everyone builds their own, and I am not stuck making two different dinners. The other reason this recipe stayed in rotation is that I feel better about what is in it.
White fish brings a good amount of lean protein to the plate, and since I cook the fillets in a skillet with a light coating instead of dropping them in a deep fryer, the sandwich does not sit heavy the way the fast food version can. I use a soft bun, real cheese, and a tartar sauce I mix myself, so I know exactly what my family is eating.
It is comfort food that still fits into a normal week, and that is the whole reason I keep making it.
Copycat Filet-O-Fish Sandwich
A crisp, golden fish fillet on a soft steamed bun with tangy tartar sauce and a slice of American cheese. The batter fries up light and crunchy, and the whole sandwich comes together in about half an hour.
🥘Ingredients
For the Tartar Sauce
For the Fish
For the Batter
For Frying and Assembly
👨🍳Directions
Set aside.
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Copycat Filet-O-Fish Sandwich Works
This copycat Filet-O-Fish recipe is my go-to when I need something everyone at the table will actually eat, and it comes together fast enough for a weeknight but feels special enough for a family gathering.
The kids love the crispy fish and tartar sauce, the adults appreciate that it tastes like the real thing without a drive-thru run, and I love that I can double the batch easily when cousins and grandparents show up.
Keep the recipe handy because once you make it, it earns a permanent spot in your rotation.
❓ Frequently Asked Questions About Copycat Filet-O-Fish Sandwich
1. What kind of fish should I use for a copycat Filet-O-Fish?
A mild, firm white fish works best. Pollock is the traditional choice and is easy to find frozen in rectangular portions, which helps you get the classic square shape. Cod, haddock, or halibut will also work well, though they cost more. Look for frozen fillets labeled as boneless and skinless so you can cut them into even pieces without extra prep.
2. How do I keep the coating from falling off in the fryer?
Pat the fish completely dry before breading, then dust it lightly with flour so the batter or crumb mixture has something to grip. Press the coating on firmly with your hands rather than sprinkling it over the top. Let the breaded portions rest for about 10 minutes before frying, and keep the oil at a steady 350°F — oil that is too cool lets the coating absorb grease and slide off.
3. Can I make these in an air fryer or oven instead of deep frying?
Yes. For the air fryer, spritz the breaded fish lightly with oil and cook at 400°F for roughly 10 to 12 minutes, flipping once halfway through. In a conventional oven, place the portions on a greased rack over a baking sheet and bake at 425°F until the coating is crisp and the fish flakes easily. Both methods give a slightly drier crust than frying, so serve promptly.
4. What kind of bun and cheese goes on a Filet-O-Fish?
The sandwich uses a soft, plain white bun, steamed or warmed briefly so it stays tender. American cheese is the standard — half a slice per sandwich is typical, which keeps the cheese from overpowering the fish. If you want a closer match to the original, warm the bun over the steam of the fryer or in a covered pan for a few seconds before assembling.
5. Can I prep the components ahead of time or freeze the finished sandwiches?
Tartar sauce keeps well in a sealed container in the refrigerator for about three days, and the fish portions can be breaded and frozen flat on a tray, then fried from frozen with a couple of extra minutes of cook time. Finished sandwiches do not freeze well — the bun turns soggy and the coating loses its crunch. Assemble them fresh, and store any leftover cooked fish separately, reheating it in a hot oven or air fryer to bring back the crust.
