MSN – McDonald’s Filet O Fish is surprisingly easy to make at home—here’s everything you need to know:
Eggs & All-Purpose Flour: The combination of eggs and flour is going to work as the binder here, creating a paste that helps adhere the panko to the fish.
Dijon Mustard: More intense than classic yellow mustard, Dijon creates a distinct flavor palate that is tangy and sharp, with a bite that will pair well with the sweetness of the tartar sauce also used in this recipe.
Garlic Powder: While not as strong in taste as fresh garlic, garlic powder is perfect for this recipe. It will imbue that classic garlic flavor and aroma without overpowering the subtle flavor of the white fish.
Panko: Panko is a Japanese bread crumb made from white bread without crust. It’s lighter and crunchier than other bread crumbs, which makes it perfect for frying.
Boneless, Skinless White Fish Filets: For this sandwich, I want a flaky white fish. Something like cod or tilapia will generally be the easiest to find, and both work great. McDonald’s uses Alaskan Pollock, which is in the cod family and has a very similar flavor and texture to cod that is easily available in stores.
[NOTE: HEADLINE HEALTH recommends against the consumption of tilapia; Thai Tilapia: “Most farmers fertilize their ponds with chicken manure”. Alaskan pollock and whiting are far better choices.]
Neutral Oil: Since we are frying our fish, we need to use a neutral oil with a high smoke point. Peanut oil works great for this, but if you are allergic, vegetable oil is an easy swap.
American Cheese: A go-to for burgers and sandwiches, American cheese melts extremely well. It’s my and the chain’s top choice here.
Tartar Sauce: Tartar sauce is fatty and tangy in all the best ways. It works particularly well with white fish and is a staple in any fried fish recipe. McDonald’s makes a tartar sauce in house, but for this recipe a homemade or store-bought sauce will work equally as well.
Potato Buns: McDonald’s uses potato buns for many items on its menu. They tend to be more moist than many other types of buns, which works particularly well with fried fish. Potato buns also toast very well, staying soft while developing a crust on the surface.
STEP-BY-STEP INSTRUCTIONS
To start I fill a shallow bowl with eggs, flour, mustard, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper and whisk until combined. I’m looking for a consistency somewhat like a wet paste.
In another shallow bowl, I pour the panko and set both aside for the moment. We want to generously season our fish with salt and pepper—this will have the added effect of both seasoning the fish and helping it to retain its moisture while cooking.
Then in a large, heavy skillet, I heat about 1/2″ of neutral oil over medium heat. I like to sprinkle a little bit of flour into my oil to test if it’s ready to fry. If the oil bubbles around the flour, it’s ready, but if the flour floats without disturbance, the oil needs a little more time to get up to temperature.
Once the oil is hot enough, I coat each piece of fish first with the egg and flour mixture, then dip it into the panko, pressing gently to adhere the flakes to the fish.
This may get a little messy, but one way that I like to avoid some mess is to dip the fish in the egg mixture with my left hand, then toss and press the fish into the panko with my right hand. That way I keep wet and dry ingredients separate.
Once the fish is coated well in panko, I carefully place it into the hot oil to fry for 2 to 3 minutes, before flipping the fish over and allowing for another 2 to 3 minutes on the other side.
When the fish is finished frying, I transfer it to a paper towel-lined plate and pat dry to remove excess oil, then season lightly with salt. If you desire, you can top with a slice of American cheese while the fish is still hot so that the cheese will have a chance to melt.
I like to toast the buns in a lightly oiled skillet over medium heat until they achieve a light browning. This should take less than 1 minute but is certainly not a requirement.
Once our buns are to our liking, top the bottom bun with the slice of cheese, then the fried fish, and then liberally spread tartar sauce on top of the fish before closing with the top bun and serving with extra tartar sauce on the side.
- Yields: 4 servings
- Prep Time: 15 minutes
- Total Time: 25 minutes
Ingredients
- 2 large eggs
- 1/4 c. (30 g.) all-purpose flour
- 1 tsp. Dijon mustard
- 1 tsp.garlic powder
- Kosher salt
- Freshly ground black pepper
- 2 c. panko
- 2 (8-oz.) boneless, skinless white fish filets, such as cod or tilapia, halved crosswise
- Peanut or vegetable oil, for frying
- 4 potato buns, lightly toasted
- 4 slices American cheese
- Store-bought or homemade tartar sauce, for serving
In a shallow bowl, whisk eggs, flour, mustard, garlic powder, 1/2 tsp. salt, and 1/4 tsp. pepper. Place panko in another shallow bowl. Season fish all over with salt and pepper.
Into a large heavy skillet, pour oil to a depth of 1/2″. Heat over medium heat until a deep-fry or instant-read thermometer registers 350°. Coat each piece of fish with egg mixture, then dip into panko, gently pressing to adhere.
Fry fish, turning halfway through, until golden brown and just cooked through, 2 to 3 minutes per side. Transfer to a paper towel-lined plate; season with salt.
Top bottom buns with slice of American cheese, then fried fish. Spread tartar sauce on top of fish. Close sandwiches and serve with more tartar sauce alongside …
Theodora “theo” Kaloudis is a Maine-based recipe developer and food stylist. Her passion for cooking began early on as a young girl, working in the kitchen at her father’s Greek diner in Brooklyn. Visit theodorakaloudis.com.
