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Salmon Sushi Bake

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This homemade Filet-O-Fish recipe brings the iconic McDonald’s sandwich into your kitchen, but bigger and better. With crispy, golden fish, tangy tartar sauce, and soft, steamy buns, this copycat recipe will have you wondering why you haven’t made it sooner.

  • Total Time: 25 minutes
  • Yield: 4 sandwiches

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

Instructions

  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.

Notes

  • 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: 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.
  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Category: Lunch, Dinner
  • Method: Frying
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 sandwich
  • Calories: 380
  • Sugar: 2g
  • Sodium: 700mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 1g
  • Protein: 17g
  • Cholesterol: 50mg

Find it online: https://omgmakethis.com/salmon-sushi-bake/