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Copycat Filet O Fish Recipe

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4.1 from 63 reviews

This Copycat Filet O Fish recipe replicates the classic fast-food favorite with crispy, golden cod filets, creamy tartar sauce, and melty American cheese, all nestled in a soft brioche or potato bun. Perfectly breaded and fried to achieve that signature crunch, it’s an easy homemade alternative that delivers irresistible flavor in just 25 minutes.

Ingredients

Fish and Breading

  • 4 cod filets (skinless)
  • 1 teaspoon kosher salt (divided)
  • 1 egg
  • 1 tablespoon mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon cornstarch
  • 1 tablespoon flour
  • 1/4 teaspoon paprika
  • 2 cups panko breadcrumbs
  • Light oil for frying (about 1 inch depth)

Sandwich Assembly

  • 4 soft brioche or potato buns
  • 4 slices American cheese

Tartar Sauce

  • 1 cup mayonnaise
  • 2 teaspoons dill relish
  • 1 teaspoon sugar
  • 3 teaspoons finely chopped white onion

Instructions

  1. Prepare wet batter: In a bowl, whisk together the egg, mayonnaise, Dijon mustard, cornstarch, flour, and 1/2 teaspoon kosher salt until smooth to create a wet batter for coating the fish.
  2. Process breadcrumbs: Using a food processor, pulse the panko breadcrumbs briefly to break them down into finer crumbs for a more delicate crust.
  3. Prepare dry mixture: Combine the processed panko with paprika and the remaining 1/2 teaspoon kosher salt in a shallow dish.
  4. Heat oil: Pour about an inch of light oil into a large skillet and heat it over medium-high heat until shimmering and hot enough for frying.
  5. Bread the filets: Dredge each cod filet first in the wet batter, ensuring full coverage, then coat thoroughly in the panko mixture. Set aside on a plate.
  6. Fry the fish: Carefully place the breaded filets into the hot oil without overcrowding the pan. Fry each side for about 3-4 minutes until they turn crispy and golden brown.
  7. Drain the filets: Remove the fried filets and place them on a wire rack or a paper towel-lined plate to drain excess oil.
  8. Make tartar sauce: In a small bowl, mix together mayonnaise, dill relish, sugar, and finely chopped white onion until well combined.
  9. Assemble sandwiches: Place a slice of American cheese on the bottom half of each bun, top with a hot fish filet, then spoon tartar sauce over the fish, and finish with the top bun.
  10. Serve: Serve immediately while the fish is hot and the buns are soft for best flavor and texture.

Notes

  • For extra crispiness, double coat the fish by repeating the wet and dry dredging steps.
  • Use fresh cod filets for the best flavor but other white fish like haddock or pollock can be used as substitutes.
  • Maintain oil temperature between 350°F and 375°F to avoid greasy or undercooked fish.
  • You can make the tartar sauce a day ahead and keep it refrigerated to develop better flavor.
  • Soft brioche buns add a subtle sweetness but potato buns work well too.

Find it online: https://justsosavory.com/copycat-filet-o-fish-recipe/