Filet-O-Fish Recipe (Copycat)

Why You’ll Love This Recipe

If you’re a fan of the classic Filet-O-Fish but want to take things up a notch, this copycat recipe is for you. The crispy, golden fried pollock is the perfect balance of light and flaky. The homemade tartar sauce, made with mayonnaise, pickles, onions, and capers, gives it a tangy kick. And let’s not forget the burger buns—soft, warm, and just waiting to be assembled into your very own gourmet fish sandwich.

Not only will you enjoy the fresh taste of this sandwich, but making it at home allows you to control the ingredients, ensuring a high-quality, satisfying meal. Plus, it’s a perfect dish for sharing with family or friends!

Ingredients

For the fish:

• 4 pieces pollock filet, skinless and boneless (about 4 ounces 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 breadcrumbs *see notes

• Oil for frying (any high smoke point neutral oil)

Tartar Sauce (makes 4 servings):

• 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)

To assemble the sandwich:

• 4 burger buns (brioche buns recommended)

• 4 slices American cheese

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the fish: Pat the pollock filets dry with paper towels. Check for pin bones and remove them. Lightly season the filets with salt on both sides. Fold each filet into thirds and make shallow cuts along each fold to help it cook evenly. Set the filets aside.

2. Make the tartar sauce: In a bowl, mix together the mayo, pickle, onion, capers, vinegar, sugar, and salt. Cover and refrigerate until needed.

3. Prepare the batter: In a separate bowl, combine the all-purpose flour, cornflour, cornstarch, turmeric, paprika, and salt. Add the water and whisk until smooth.

4. Fry the fish: Heat oil in a frying pan to 350°F (175°C). Line a sheet pan with a cooling rack or paper towels. Place breadcrumbs in a shallow dish. Pat the fish dry with paper towels. Dip each filet into the batter, letting excess drip off, then coat with breadcrumbs. Fry in batches for 3-5 minutes, until golden brown and cooked through. Remove and drain on a cooling rack or paper towels.

5. Optional – Steam the buns: Add an inch of water to a steamer and bring it to a boil. Steam the buns for 10-15 seconds, until warm.

6. Assemble and serve: Place a slice of cheese on each piece of fish. Add a generous dollop of tartar sauce. Place the fish on the buns and serve immediately.

Servings and Timing

• Servings: 4 sandwiches

• Prep time: 20 minutes

• Cook time: 5 minutes

• Total time: 25 minutes

Variations

• Different Fish: While pollock is used here, you can substitute with other mild white fish like cod, tilapia, or halibut for a slightly different flavor.

• Spicy Version: Add a bit of hot sauce or cayenne pepper to the tartar sauce for an extra kick.

• Bun Options: While brioche buns are recommended for their soft texture and flavor, you can use any type of burger bun you prefer. For a healthier option, try whole wheat buns.

• Vegetarian Option: Swap out the fish for a vegetarian patty or fried cauliflower for a plant-based version.

Storage/Reheating

• Storage: Store any leftover fish in an airtight container in the fridge for up to 2 days. The tartar sauce can also be stored separately for up to 3 days.

• Reheating: To reheat the fish, place it in a preheated oven at 350°F (175°C) for about 10-12 minutes to crisp it back up. You can also use a toaster oven for smaller batches. Avoid microwaving as it can make the coating soggy.

FAQs

1. Can I use a different type of fish for this recipe?

Yes, you can substitute pollock with other white fish like cod, tilapia, or halibut.

2. Can I make the tartar sauce ahead of time?

Yes, the tartar sauce can be made up to 2 days in advance and stored in the fridge.

3. Can I use frozen fish for this recipe?

Yes, frozen fish is perfectly fine as long as it is thawed and patted dry before preparing.

4. What type of breadcrumbs should I use?

You can use regular breadcrumbs or panko for a crispier texture. For an even crunchier result, try pulsing panko in a food processor to reduce the size.

5. What’s the best oil for frying?

Any high smoke point neutral oil, such as vegetable oil or canola oil, works well for frying.

6. How do I prevent the fish from getting soggy?

Make sure to pat the fish dry before dipping it into the batter and breadcrumbs, and avoid overcrowding the frying pan, as this can cause the fish to steam instead of fry.

7. Can I steam the buns in the microwave?

While it’s possible, steaming the buns in a steamer or on the stovetop ensures they stay soft and warm without getting soggy.

8. How can I make the sandwich spicier?

Add a few dashes of hot sauce or a pinch of cayenne pepper to the tartar sauce for an extra zing.

9. Can I bake the fish instead of frying it?

Yes, you can bake the fish at 400°F (200°C) for 12-15 minutes, flipping halfway through for even cooking.

10. Can I make this recipe without the cheese?

Yes, you can skip the cheese if you prefer a dairy-free or lighter version of the sandwich.

Conclusion

This Filet-O-Fish copycat recipe is a game changer, delivering all the crispy, flavorful goodness of the fast food classic—only better. With crispy fish, tangy homemade tartar sauce, and soft buns, it’s a meal that will satisfy your cravings. Whether you’re making it for lunch or dinner, this recipe is sure to become a favorite in your home!

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