Name: Filet-O-Fish Recipe (Copycat)
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: American
Ingredients: 4 pieces pollock filet, skinless and boneless (about 4 ounces each); ⅔ cup water; ½ cup all-purpose flour, fluffed, spooned, and leveled; 1 tablespoon cornflour (NOT cornmeal); 1 tablespoon cornstarch; Ground turmeric (optional for color); Ground paprika (optional for color); Salt; 1 cup breadcrumbs; 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 (brioche buns recommended); 4 slices American cheese

Ingredients

4 pieces pollock filet, skinless and boneless (about 4 ounces each)

⅔ cup water

½ cup all-purpose flour, fluffed, spooned, and leveled

1 tablespoon cornflour (NOT cornmeal)

1 tablespoon cornstarch

Ground turmeric (optional for color)

Ground paprika (optional for color)

Salt

1 cup breadcrumbs

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 (brioche buns recommended)

4 slices American cheese

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Instructions

Pat the pollock filets dry with paper towels, check for pin bones, and season with salt.
In a bowl, mix the mayo, pickle, onion, capers, vinegar, sugar, and salt to make the tartar sauce. Refrigerate until needed.
In a separate bowl, combine the flour, cornflour, cornstarch, turmeric, paprika, and salt. Add water and whisk until smooth.
Heat oil in a frying pan to 350°F (175°C). Coat each filet in batter and breadcrumbs, then fry for 3-5 minutes until golden and cooked through. Drain on a cooling rack or paper towels.
Optional – Steam the buns for 10-15 seconds to warm them.
Assemble the sandwich by placing a slice of cheese on each piece of fish, topping with tartar sauce, and placing it on the buns. Serve immediately.

Notes

For the batter, cornflour is used as a lightening agent. You can substitute it with cornmeal if needed.
Use panko breadcrumbs for extra crunch, or pulse them in a food processor for a finer texture.
Make the tartar sauce ahead of time and refrigerate for up to 2 days.
For a spicier version, add hot sauce or cayenne pepper to the tartar sauce.

Author: Julia
Prep Time: 20 minutes
Cook Time: 5 minutes
Category: Sandwich
Method: Frying, Steaming
Cuisine: American
Diet: Gluten Free

Nutrition

Serving Size: 1 sandwich
Calories: 500
Sugar: 4g
Sodium: 700mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 3g
Protein: 28g
Cholesterol: 50mg