Copycat Filet-O-Fish Recipe

2. Make the Breading Station

1. Place the flour in one shallow dish.
2. In a second dish, whisk together the egg and milk.
3. In a third dish, add the breadcrumbs.

3. Bread the Fish

1. Dredge each fillet first in flour, shaking off excess.
2. Dip into the egg mixture, ensuring it’s fully coated.
3. Press into breadcrumbs until evenly covered.

4. Fry the Fish

1. Heat vegetable oil in a large skillet or deep pan over medium heat (about 350°F / 175°C).
2. Fry the fish fillets for 3–4 minutes per side, until golden brown and cooked through.
3. Transfer to a paper towel-lined plate to drain excess oil.

5. Steam the Buns

1. Lightly steam the sandwich buns until soft and warm (you can wrap them in a damp paper towel and microwave for 20 seconds as a quick alternative).

6. Make the Tartar Sauce

1. In a small bowl, mix together mayonnaise, pickle relish, Dijon mustard, lemon juice, salt, and black pepper.
2. Adjust seasoning to taste.

7. Assemble the Sandwich

1. Place the bottom bun on a plate.
2. Spread a generous layer of tartar sauce on the bottom bun.
3. Add the crispy fish fillet on top.
4. Place a slice of American cheese over the hot fish so it slightly melts.
5. Add optional lettuce if desired.
6. Cap with the top bun.

Tips for the Perfect Copycat Filet-O-Fish

• Fish choice: Pollock or cod works best for flaky texture. Avoid overly thick fillets.
• Crispier coating: Use panko breadcrumbs and double-dip in the egg mixture for extra crunch.
• Steaming buns: Don’t skip this step—it makes the sandwich taste just like the restaurant version.
• Tartar sauce: Make it a day ahead to let flavors meld for a tangier, richer taste.

Serving Suggestions

Serve your homemade Filet-O-Fish with crispy fries, coleslaw, or a side of pickles. A cold soda completes the nostalgic fast-food experience.

Recreate this classic at home, and you’ll have a golden, flaky, and flavorful fish sandwich that rivals the one from the drive-thru. With this step-by-step method, every bite is a perfect balance of crunch, creaminess, and tang.

If you want, I can also create a foolproof oven-baked version of this recipe that’s lighter but just as crispy. It’s healthier and avoids frying altogether. Do you want me to do that?