Filet-o-Fish

Name: Filet-o-Fish
Ingredients: ½ cup mayonnaise ( I used kewpie); 1 tsp lemon zest; ¼ tsp onion powder; ½ tsp dried dill; 1 tbsp capers; 2 tbsp diced dill pickle; 1 pinch sugar; 1 dash fish sauce; 1 lb fish, cut into 2 pieces, skin off (Like cod, halibut or anything white and flakey); ½ tsp kosher salt (preferably Diamond Crystal); ¼ tsp onion powder; ¼ tsp garlic powder; ¼ tsp paprika; 1 egg; ¼ cup flour; 2 cups panko breadcrumbs; 2 cups oil for frying; 4 slices American Cheese; 1 tbsp butter; 2 buns; 2 fried fish with cheese on top; To taste, tartar sauce

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pescatarian | contains gluten | contains dairy

I’m sharing my version of the McDonald’s Filet-O-Fish. If you know me, you know I love that high brow, low brow balance. I have deep respect for a drive-thru sandwich, but I also believe we can make it better at home with just a little more intention.

And if you take anything away from this recipe, let it be the creamy tartar sauce. I could eat that sauce on anything. Fries, shrimp, vegetables, a spoon. It’s that good.

Scroll down for the full written recipe if you want to cook at your own pace, or watch it come together step by step. The video is right here. It’s from my old Patreon days, so yes, you’ll notice it’s not in the new kitchen. I’ll probably be making this again in the new kitchen, because honestly, I’m craving it now.

So make it for Friday fish fry, make it for your kids, or make it for yourself and eat it standing over the stove. I’m not judging!

If you cook it, tag me so I can see what you’re making, and as always you can DM me with questions at @chefnininguyen on Instagram. I genuinely love seeing these recipes live in your kitchens.

Filet-o-Fish

This is a simple fry done right. Pay attention to your heat, trust your timing, and assemble while everything is still hot. The difference is in the details.

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Servings: 2 servings

Ingredients Method

Ingredients

For the tartar sauce

½ cup mayonnaise ( I used kewpie)
1 tsp lemon zest
¼ tsp onion powder
½ tsp dried dill
1 tbsp capers
2 tbsp diced dill pickle
1 pinch sugar
1 dash fish sauce

Fried Fish

1 lb fish, cut into 2 pieces, skin off (Like cod, halibut or anything white and flakey)
½ tsp kosher salt (preferably Diamond Crystal)
¼ tsp onion powder
¼ tsp garlic powder
¼ tsp paprika
1 egg
¼ cup flour
2 cups panko breadcrumbs
2 cups oil for frying
4 slices American Cheese

For the sandwich

1 tbsp butter
2 buns
2 fried fish with cheese on top
To taste, tartar sauce

Method

For the tartar sauce (Makes ⅔ cup)

Mix all ingredients in a bowl and set aside

Fried Fish (Serving size 2)

Clean and cut fish for the sandwich.
In a small bowl, combine salt, onion powder, garlic powder and paprika together and rub it all onto the fish. Once seasoned, dust with flour just enough to coat it lightly.
On a plate, crack an egg and whisk it. Place the dusted fish into the egg and flip so that it is evenly coated.
Take the eggy fish and place it in a plate of panko bread crumbs.
In a skillet or pan, heat the oil to about 325ºF and fry the fish for about 3-4 minutes on each side or just until golden brown.
Place the fried fish on a paper towel lined plate and immediately lay a slice of cheese on top so that the cheese can melt.

For the sandwich (Serving size 2)

In a pan, toast the bun in a little butter just until golden.
Lay the fish filet on top and slather on the tartar sauce.
Enjoy!

CHEF NINI NGUYEN

Filet-o-Fish

Filet-o-Fish

Ingredients

Method

Hungry for more?

CHEF NINI NGUYEN

Filet-o-Fish

Filet-o-Fish

Ingredients

Method

Hungry for more?

Discover more from Chef Nini Nguyen