Filet-O-Fish Recipe

This homemade Filet-O-Fish has everything that makes the McDonald's version so good. Tender, juicy fish, melted cheddar, and a soft toasted bun come together into the ultimate comfort food sandwich. The homemade garlic aioli is the real standout though. It's so good you will want to put it on everything.

Why This Filet-O-Fish Is Worth Making

The Filet-O-Fish is one of the most popular items on the McDonald's menu, and it's easy to see why. It is filling, nostalgic, and has a flavor combination that just works. The only real downside is the price, since fish sandwiches at fast food chains have crept up significantly over the years.

That is exactly why this homemade version is worth making. You get a fresh fish sandwich whenever you want it, without the drive-thru line or the rising price tag. From the crispy breading on the tender fish to the melted cheese, garlic aioli, and soft toasted bun, there is a lot to love here, and it comes together faster than you'd expect.

Ingredients

 For the fish sandwiches:

• 2 fish pieces (130g each)
• ⅓ cup panko
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 egg
• 1 teaspoon mustard
• ¼ cup flour
• ¾ teaspoon salt
• ¾ teaspoon black pepper
• 1 cup vegetable oil
• 2 cheddar slices
• 2 burger buns

For the garlic aioli:

• 3 tablespoon mayonnaise
• 1 garlic clove
• ⅛ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon dried parsley
• 2 teaspoon relish
• 2 teaspoon lemon juice

How To Make Filet-O-Fish Sandwiches

Step 1: Make the aioli

Combine all the ingredients for the sauce in a small bowl. Mix them well, and adjust the seasonings to taste. Cover the bowl and chill in the fridge until needed.

Step 2: Season the fish

Pat the fish fillets dry with a paper towel. Season both sides with ⅛ teaspoon salt and ⅛ teaspoon black pepper. Set aside.

Step 3: Mix the breading

In a bowl, mix the Panko breadcrumbs, ½ teaspoon paprika, ½ teaspoon garlic powder, ¼ teaspoon salt, and ¼ teaspoon black pepper.

Step 4: Make the flour mixture

In a second bowl, mix flour, ½ teaspoon paprika, ½ teaspoon garlic powder, ¼ teaspoon salt, and ¼ teaspoon black pepper.

Step 5: Make the egg wash

Finally, crack the egg into a third bowl, and whisk it with mustard, ⅛ teaspoon salt, and ⅛ teaspoon black pepper.

Step 6: Dredge the fish

One by one, dredge each piece of fish through the flour, into the egg, then into the breadcrumbs. Work fairly quickly so the batter doesn't go soggy.

Step 7: Fry the fish

Add enough oil to comfortably cover the base of a heavy-bottom/cast-iron pan. Turn the heat to medium-high and allow the oil to reach 180C/350F. Fry the fish on both sides for 2-3mins, or until golden and crisp with the centre piping hot (safe internal temp is 63C/145F).

Step 8: Assemble the sandwiches

Slice your buns open and toast the halves in a pan over medium heat until golden. Start assembling the sandwiches: spread a thin layer of sauce on the lower half of the bun. Add the fish and top with a slice of cheese. Add your preferred amount of sauce, then add the top layer of the bun and enjoy.

Tips for The Best Homemade Fish Fillet Sandwich

• Pat the fish completely dry before seasoning. Any extra moisture on the fish makes it harder for the breading to stick and can cause the oil to splatter more than it should. A quick pat with a paper towel makes a real difference in how evenly the coating adheres.
• Season every layer, not just the fish. The fish itself gets salt and pepper, but the flour, the egg wash, and the panko all get their own seasoning too. That means every single bite carries flavor all the way through instead of just on the surface.
• Do not skip the mustard in the egg wash. It sounds like a small addition, but it adds a subtle tang and helps the egg cling to the fish more effectively, which gives you a more even, better adhered coating once it hits the hot oil.
• Work quickly through the dredging station. Flour, then egg, then panko, one piece at a time. If the breaded fish sits too long before frying, the coating can start to absorb moisture and turn gummy instead of staying light and crisp.
• Get the oil to 350°F before adding the fish. A thermometer takes the guesswork out completely. Oil that is too cool soaks into the breading and leaves you with a greasy result. Oil that is too hot browns the outside before the fish cooks through.
• Check for 145°F internally, not just a golden crust. A golden exterior can be deceiving since fish cooks fast. A meat thermometer inserted into the thickest part of the fillet is the most reliable way to know it is done without overcooking it.
• Toast the buns in butter, not just a dry pan. That extra step takes maybe a minute longer but adds a richness and golden color that a plain toasted bun does not have, and it makes the whole sandwich taste more like the real deal.

What To Serve With Filet-O-Fish

French fries. Nothing pairs better with a sandwich than a side of fries, especially these McDonald's french fries with McDonald's tartar sauce or Taco Bell nacho fries if you want something with a little more kick.

A light salad. For something a little lighter alongside the fried fish, this house salad or chopped salad both work great and balance out the richness of the sandwich.

The full McDonald's experience. If you want to recreate the whole meal at home, serve it with these McDonald's chicken nuggets and Oreo McFlurry  for dessert.

Frequently Asked Questions

What fish does McDonald's use for the Filet-O-Fish?

McDonald's uses wild caught Alaskan pollock, a mild white fish that holds up well to breading and frying. This homemade version uses the same mild white fish for the most authentic result, though cod or haddock both work as easy substitutes if pollock is not available near you.

What is the best fish to use for this recipe?

A mild, flaky white fish is the way to go. Pollock, cod, and haddock all fry up beautifully and have the same delicate texture that makes the original sandwich so good. Avoid anything with a strong fishy flavor, since the breading and sauce are meant to complement the fish, not cover it up.

What cheese does McDonald's use, and can I use the same one?

McDonald's tops their Filet-O-Fish with a slice of American cheese, while this recipe uses melted cheddar for a sharper flavor. Both work well, so feel free to swap in American cheese if you want a result closer to the original.

Can I bake or air fry the fish instead of frying it?

Yes. For the oven, bake the breaded fish on a wire rack over a baking sheet at 425°F for about 12 to 15 minutes, flipping halfway through. For the air fryer, cook at 400°F for 10 to 12 minutes, flipping halfway. Neither will be quite as crispy as pan frying, but both are excellent lighter alternatives.

Why does my breading fall off while frying?

This usually comes down to one of two things. Either the fish was not patted dry before seasoning, or the breaded fillets sat too long before going into the oil. Work quickly through the flour, egg, and panko, and get the fish into hot oil as soon as each piece is coated.

Can I make the garlic aioli ahead of time?

Yes, and it actually tastes better after sitting in the fridge for a bit, since the garlic has time to mellow into the rest of the sauce. Make it up to 3 days ahead and store it in a sealed container in the fridge until you are ready to assemble the sandwiches.

How do you store leftover Filet-O-Fish?

Store the cooked fish fillets in an airtight container in the fridge for up to 3 days. Keep the buns, cheese, and sauce separate, and assemble fresh sandwiches when you are ready to eat, since pre-assembled sandwiches get soggy quickly in the fridge.

How do you reheat the fish without losing the crispiness?

Reheat in the oven at 375°F for about 8-10 minutes, or in the air fryer at 375°F for 4 to 5 minutes, until hot and crispy again. Avoid the microwave, since it leaves the breading soft and chewy instead of crisp.

Can I freeze the breaded fish?

Yes. Freeze the fish after breading but before frying for the best results. Lay the breaded fillets on a parchment lined tray, freeze until solid, then transfer to a freezer bag for up to 2 months. Fry straight from frozen, adding a couple of extra minutes to the cook time.

More McDonald's Copycat Recipes to Try Next

• McDonald's spicy chicken sandwich
• McDonald's Chicken snack wrap
• McDonald's Egg McMuffin
• McDonald's McGriddle
• McDonald's pancakes