If you’ve ever craved that perfect blend of crispy, flaky fish sandwich delight, you’re going to love diving into this Copycat Filet O Fish Recipe. This homemade version captures the magic of tender cod filets coated in a golden, crunchy crust, topped with creamy tartar sauce and melty American cheese, all nestled between soft, pillowy buns. It’s a true celebration of textures and flavors, bringing that iconic fast food favorite right to your kitchen, but with way more love and freshness. Trust me, once you try this recipe, it’ll become your go-to comfort food for fish sandwich cravings.
Ingredients You’ll Need
The beauty of this Copycat Filet O Fish Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a crucial role in building that irresistible flavor, crisp texture, and perfect balance of creaminess and tang.
- 4 skinless cod filets: Choose fresh, firm fish for the best flaky texture inside the crust.
- 1 teaspoon kosher salt (divided): Enhances all the flavors without overpowering the fish.
- 1 egg: Binds the wet coating ingredients and helps the crumb stick to the fish.
- 1 tablespoon mayonnaise: Adds moisture and a subtle tang to the batter.
- 1 tablespoon Dijon mustard: Introduces a gentle kick and depth in the wet mix.
- 1 tablespoon cornstarch: Lightens the batter for a delicate crispiness.
- 1 tablespoon flour: Works with cornstarch to create a perfectly textured coating.
- 1/4 teaspoon paprika: A touch of smoky warmth to the breadcrumb mix.
- 2 cups panko breadcrumbs: Provides that signature crunchy exterior with its airy texture.
- Light oil for frying: Use neutral oil like canola or vegetable for even frying without overpowering flavors.
- 4 soft brioche or potato buns: Soft, tender buns make every bite comforting and easy to enjoy.
- 4 slices American cheese: Melts beautifully over the hot fish for creamy indulgence.
- 1 cup mayonnaise: The base for the homemade tartar sauce.
- 2 teaspoons dill relish: Adds bursts of sweet, tangy crunch in the sauce.
- 1 teaspoon sugar: Balances the tanginess in the tartar sauce with a hint of sweetness.
- 3 teaspoons finely chopped white onion: Brings fresh bite and subtle sharpness to the sauce.
How to Make Copycat Filet O Fish Recipe
Step 1: Prepare the Wet Batter
Start by whisking together the egg, mayonnaise, Dijon mustard, cornstarch, flour, and half of your kosher salt in a bowl until smooth. This mixture creates a perfect base that clings to the fish, ensuring every bite has that incredible coating.
Step 2: Refine the Breadcrumbs
Pulse your panko breadcrumbs briefly in a food processor. This step helps break down the crumbs slightly for a finer texture, which promotes an even crunch that’s not too bulky—just right for that classic Filet O Fish feel.
Step 3: Season the Dry Mix
Combine the processed panko crumbs with the paprika and the remaining kosher salt. This seasoning gives your crust a subtle smoky warmth and perfectly seasoned bite that wraps the fish beautifully.
Step 4: Heat the Oil
Pour about an inch of light oil into a large skillet and warm it over medium-high heat. The oil should be hot enough to sizzle as soon as you add the fish but not so hot that the crust browns too quickly without cooking through.
Step 5: Coat the Filets
Dredge each cod filet first in the wet batter, making sure it’s fully coated, then transfer to the seasoned panko mixture. Press gently to ensure the crumbs adhere completely, then set the filets aside before frying.
Step 6: Fry to Golden Perfection
Carefully add the breaded filets to the hot oil, making sure not to crowd the pan. Fry for about 3 to 4 minutes on each side until they turn a gorgeous golden brown and the fish inside flakes easily with a fork.
Step 7: Make the Tartar Sauce
While the fish cooks, whip together the mayonnaise, dill relish, sugar, and finely chopped white onion. This homemade tartar sauce is creamy and bright—the perfect partner to the crisp fish fillets.
Step 8: Drain and Assemble
Place the fried filets on a wire rack or paper towel-lined plate to drain any excess oil. Then, assemble your sandwiches by placing a slice of American cheese on the bottom half of each bun, topping it with a hot filet, spooning over the tartar sauce generously, and finishing with the top bun.
How to Serve Copycat Filet O Fish Recipe
Garnishes
A classic Copycat Filet O Fish Recipe shines with simple garnishes. A few slices of crisp pickle or a leaf of fresh iceberg lettuce add refreshing crunch and acidity that balances the richness of the fish and sauce. Feel free to add a wedge of lemon on the side for an extra zesty kick.
Side Dishes
Serve your fish sandwiches alongside golden fries or crispy sweet potato wedges for a satisfying meal. A light coleslaw or a crisp green salad with a citrus vinaigrette can also elevate the meal with fresh textures and brightness.
Creative Ways to Present
For a fun twist, try serving the filets open-faced on some toasted buns with a drizzle of homemade spicy aioli or a sprinkle of fresh herbs like dill or parsley. Alternatively, turn these sandwiches into sliders for a party platter perfect for sharing with friends and family.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the fried filets separately from the buns to prevent sogginess. Place the fish in an airtight container lined with paper towels and refrigerate for up to 2 days to maintain crispness as much as possible.
Freezing
You can freeze the cooked filets by wrapping them individually in plastic wrap and then placing them in a freezer-safe bag. They’ll keep well for up to a month. When ready to enjoy again, simply thaw overnight in the fridge.
Reheating
Reheat leftover filets in a preheated oven at 375°F (190°C) on a wire rack for about 8-10 minutes. This method helps re-crisp the coating without drying out the fish. Avoid microwaving since it tends to make the crust soggy.
FAQs
Can I use a different type of fish for this Copycat Filet O Fish Recipe?
Absolutely! While cod is traditional for its flaky texture and mild flavor, you can also use haddock, pollock, or even tilapia depending on availability and preference. Just aim for firm white fish fillets that won’t fall apart during frying.
Is it necessary to pulse the panko breadcrumbs?
While not mandatory, pulsing the panko lightly helps create a finer crumb that sticks more evenly and crisps beautifully. It also replicates the texture closer to the fast-food original, making every bite perfectly crunchy.
Can I bake instead of frying the filets?
You can bake them for a lighter version, but you will sacrifice some of the iconic crispiness. For baking, coat the filets the same way and place them on a greased baking sheet, spray with oil, then bake at 425°F (220°C) for about 15-20 minutes, flipping halfway through.
How do I keep the buns soft and fresh?
Use fresh brioche or potato buns that are slightly warmed before assembly. Toasting them lightly adds flavor but keep it minimal to retain softness. Wrapping buns in a damp paper towel and microwaving briefly also works to soften if needed.
What makes the tartar sauce so special in this recipe?
This homemade tartar sauce combines creamy mayonnaise with sweet and tangy dill relish, a hint of sugar, and fresh onion for crunch. It complements the fish perfectly without overpowering it, bringing out the best in every sandwich bite.
Final Thoughts
Making this Copycat Filet O Fish Recipe is such a rewarding experience that brings the joy of a beloved classic right to your kitchen table. The layers of crunch, creaminess, and fresh flavor make every sandwich feel like a special treat. I can’t wait for you to whip up this recipe and share it with your friends and family—it’s sure to become a new favorite in your home, just like it has in mine!
Print
Copycat Filet O Fish Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Sandwich
- Method: Frying
- Cuisine: American
- Diet: Halal
Description
Enjoy a delicious homemade Copycat Filet O Fish sandwich featuring crispy fried cod filets, melty American cheese, and a zesty homemade tartar sauce, all nestled in soft brioche or potato buns. This recipe replicates the classic fast-food favorite with fresh ingredients and a crispy, golden coating perfect for a satisfying meal.
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
Sandwich Components
- 4 soft brioche or potato buns
- 4 slices American cheese
Tartar Sauce
- 1 cup mayonnaise
- 2 teaspoons dill relish
- 1 teaspoon sugar
- 3 teaspoons white onion (finely chopped)
Instructions
- Prepare the Wet Batter: In a bowl, whisk together the egg, mayonnaise, Dijon mustard, cornstarch, flour, and ½ teaspoon of kosher salt until smooth and well combined.
- Pulse Breadcrumbs: Using a food processor, pulse the panko breadcrumbs lightly to slightly break them down for a finer texture.
- Combine Dry Ingredients: Mix the pulsed panko breadcrumbs with paprika and the remaining ½ teaspoon kosher salt to create the dry breading mixture.
- Heat Oil: Pour about an inch of light oil into a large skillet and heat it over medium-high heat until hot enough for frying.
- Coat the Filets: Dip each cod filet first into the wet batter mixture, ensuring full coverage, then dredge it into the dry breadcrumb mixture. Set the breaded filets aside on a plate.
- Fry the Filets: Carefully add the breaded filets into the hot oil, making sure not to overcrowd the pan to maintain oil temperature.
- Cook Until Golden: Fry the filets for about 3-4 minutes on each side, flipping once, until they are crispy and golden brown.
- Make Tartar Sauce: While the filets cook, combine the mayonnaise, dill relish, sugar, and finely chopped white onion in a small bowl. Mix well to form the tartar sauce.
- Drain Excess Oil: Place the fried filets on a wire rack or a paper towel-lined plate to drain any excess oil and keep them crisp.
- Assemble Sandwiches: Lay a slice of American cheese on the bottom half of each brioche or potato bun, then top with a hot fried cod filet.
- Add Tartar Sauce: Spoon a generous amount of the homemade tartar sauce over each filet.
- Finish Sandwich: Place the top half of the bun on each sandwich and serve immediately while hot and crispy.
Notes
- Using skinless cod filets ensures even cooking and a tender bite.
- Light oil such as vegetable or canola oil works best for frying to prevent excessive smoking.
- Do not overcrowd the skillet to maintain the optimal oil temperature and achieve a crispy crust.
- Pulse panko breadcrumbs just a little; over-pulsing can lead to too fine a coating and less crunch.
- Serve immediately for best texture; leftovers can become soggy.
