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Prepare the fish: Pat the white fish fillets dry with paper towels. Season both sides with salt, black pepper, and garlic powder. This helps enhance the flavor of the fish before frying.
Set up a dredging station: Place the flour in one bowl, the beaten eggs in another, and the breadcrumbs in a third bowl. Coat each fillet by first dredging it in flour, then dipping it into the beaten eggs, and finally coating it with breadcrumbs. For extra crunch, you can use Panko breadcrumbs, which fry up crispier than traditional breadcrumbs.
Heat the oil: In a deep skillet or frying pan, heat 2 cups of vegetable oil over medium-high heat. The oil should be hot enough that it sizzles when you add the fish (around 350°F or 180°C). If the oil isn’t hot enough, the fish may absorb too much oil and become soggy.
Fry the fish: Carefully place each breaded fish fillet into the hot oil, frying for 3-4 minutes on each side or until golden brown and crispy. Use a slotted spatula to remove the fillets and place them on a paper towel-lined plate to drain any excess oil.
Assemble the sandwiches: While the fish is still hot, place a slice of American cheese on each fillet so it melts slightly. Toast the hamburger buns for extra flavor, then spread a generous amount of tartar sauce on the top bun. Place the fish fillet on the bottom bun, cover with the top bun, and your sandwich is ready to serve!
Cooking Notes
Oil temperature: Be sure to monitor the oil temperature closely. If it drops too much, the fish won’t fry properly and could turn out greasy. Maintaining the oil between 350°F and 375°F is key to getting that perfect crispy texture.
Tartar sauce: While store-bought tartar sauce works well, you can easily make your own by combining mayonnaise, relish, and a dash of lemon juice. Adding chopped dill or capers gives it extra flavor.
Cheese: American cheese is classic for the Filet-O-Fish, but you can substitute it with cheddar or even mozzarella for a twist on the original.
Variations
Baked Version: If you prefer a healthier option, you can bake the fish fillets instead of frying. Preheat the oven to 400°F (200°C), place the breaded fillets on a greased baking sheet, and bake for 15-20 minutes, flipping halfway through, until golden brown.
Gluten-Free Version: To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs or crushed gluten-free crackers.
Spicy Version: For a little heat, add cayenne pepper or chili powder to the flour mixture. You can also spice up the tartar sauce by adding hot sauce or sriracha.
Keto and Low-Carb Version
For those following a keto or low-carb diet, this recipe can be easily adapted. Here’s how:
Flour Substitute: Instead of using all-purpose flour, use almond flour or coconut flour to dredge the fish fillets.
Breadcrumb Substitute: Skip the breadcrumbs and use crushed pork rinds for a crunchy, low-carb coating. They fry up nicely and add a delicious flavor.
Buns: Replace regular hamburger buns with low-carb or keto-friendly buns. Alternatively, you can use large lettuce leaves to wrap the fish for a lighter, carb-free option.
Tartar Sauce: Make your own keto-friendly tartar sauce using mayonnaise, chopped pickles, and a splash of lemon juice. Avoid any store-bought tartar sauce that might contain sugar or added carbs.
Frequently Asked Questions (FAQs)
Can I use frozen fish fillets?
Yes, you can use frozen fish fillets for this recipe. Just make sure to thaw them completely and pat them dry before seasoning and frying. Moisture will prevent the breading from sticking properly.
How can I make the fish extra crispy?
For extra crispy fish fillets, try double breading them. After dipping in the egg, coat the fish in breadcrumbs, dip it back in the egg, and then coat with another layer of breadcrumbs. Panko breadcrumbs also give a much crispier texture than regular breadcrumbs.
What kind of oil should I use for frying?
Vegetable oil is a great choice for frying as it has a high smoke point and neutral flavor. You can also use canola oil or peanut oil. Avoid using olive oil as it has a lower smoke point and can burn easily.
Can I store leftovers?
Yes, leftover fish fillets can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, bake them in the oven at 350°F for 10-12 minutes to maintain the crispy texture.
Can I make this recipe ahead of time?
You can prepare the fish fillets ahead of time by breading them and storing them in the refrigerator for a few hours before frying. However, for the best texture, fry them just before serving.
This Copycat Filet-O-Fish recipe is a fantastic way to recreate a fast-food favorite at home with simple ingredients and minimal effort. Whether you opt for the classic version, the keto-friendly adaptation, or one of the tasty variations, you’ll love how easy it is to make a crispy, flavorful fish sandwich from scratch. Give it a try, and enjoy a healthier, homemade alternative to your go-to fast-food meal!
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