The first time I tried to recreate McDonald’s Filet-O-Fish in my kitchen, it was a comedy of errors. The fish was soggy, the tartar sauce was bland, and my whole apartment smelled faintly of failed dreams. But that moment when I finally nailed it—the crisp, golden-brown crust giving way to a flaky, tender fish fillet, all hugged by that soft, steamed bun and tangy sauce—was pure magic. My kitchen filled with the irresistible aroma of frying batter and toasted bun, and I knew I had to share this triumph. That journey led me to experiment, and I even crafted a delicious crispy chicken version for when I’m craving something different, which I’ll share with you, too.
Why You’ll Love This Recipe
You’re going to love this recipe because it solves the fast-food craving in the best possible way: with ingredients you know, in your own kitchen, and for a fraction of the price. It’s surprisingly simple once you know the few key tricks, and the result is so satisfyingly close to the real thing that you’ll feel like a culinary wizard. Plus, having control means you can make it your own—a little extra cheese, a spicier sauce, or even the chicken variation I’ll tell you about. It’s a fun, rewarding project that delivers a seriously delicious payoff.
Ingredients
- For the Tartar Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons sweet pickle relish
- 1 teaspoon yellow mustard
- 1 teaspoon lemon juice
- 1/4 teaspoon onion powder
- For the Fish & Assembly:
- 4 square white fish fillets, like pollock or cod (about 4-5 oz each)
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup panko breadcrumbs
- 2 large eggs, beaten
- 4 slices mild cheddar cheese
- 4 soft, squishy hamburger buns
- Oil for frying (like vegetable or canola)
- For the Chicken Variation:
- 4 thin-sliced chicken breast cutlets (or pounded thin)
- 1/2 teaspoon poultry seasoning (add to the flour mixture)
I learned the hard way that the type of fish matters. Don’t use a thick, steak-like piece; you want a thinner, flakier white fish like pollock or cod, which is what they actually use. The panko breadcrumbs are non-negotiable for that signature shatteringly crisp texture—regular breadcrumbs just won’t give you the same crunch. And for the cheese, trust me, use the mild, yellow cheddar slice. I tried fancy sharp cheddar once and it completely overpowered the delicate fish. That single, melty slice is part of the magic.(See the next page below to continue…)