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
Scale
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.
