Copycat Filet-O-Fish
Copycat Filet-O-Fish
Ingredients
For the Fish Sandwiches
- 16 ounces cod fish
- 2 cups vegetable oil, for frying, as needed
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 cup panko breadcrumbs
- 4 eggs
- 4 potato or brioche buns, toasted with butter
- 1 cup shredded lettuce
- 4 American cheese slices
For the Tartar Sauce
- 1 cup mayonnaise
- 2 teaspoons relish
- 2 teaspoons capers, chopped
- 2 teaspoons lemon juice
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1/4 teaspoon granulated sugar
- 2 tablespoons fresh dill, chopped
Instructions
- 1
Pat the 16 ounces of cod fish dry with paper towels. Cut the fish into four equally sized fillets.
⏱️ 3 min
- 2
Prepare three shallow bowls for dredging. In the first bowl, place 1 cup of all-purpose flour. In the second bowl, crack and whisk 4 eggs. In the third bowl, place 1 cup of panko breadcrumbs.
⏱️ 2 min
- 3
To the bowl with flour, add 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, 2 teaspoons of paprika, 1 teaspoon of cayenne pepper, and 1 teaspoon of garlic powder. Mix the spices thoroughly with the flour using a spoon.
⏱️ 2 min
- 4
Take one fish fillet and coat it completely in the seasoned flour, shaking off any excess. Next, dip the flour-coated fillet into the whisked egg, allowing any excess egg to drip off. Finally, coat the fillet thoroughly in the panko breadcrumbs, pressing gently to ensure the breadcrumbs adhere well. Repeat this process for the remaining three fish fillets.
⏱️ 5 min
- 5
Heat approximately 2 cups of vegetable oil in a large skillet or deep pot over medium-high heat, ensuring there is enough oil for shallow frying. Carefully place the breaded fish fillets into the hot oil, being careful not to overcrowd the pan. Fry for 3-5 minutes per side, or until both sides are golden brown and the fish is cooked through and flakes easily. Once cooked, remove the fish from the pan and place it on a wire rack lined with paper towels to drain excess oil.
⏱️ 10 min•🌡️ 350
- 6
While the fish is frying or cooling, prepare the tartar sauce. In a small bowl, combine 1 cup of mayonnaise, 2 teaspoons of relish, 2 teaspoons of chopped capers, 2 teaspoons of lemon juice, 2 teaspoons of Dijon mustard, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of granulated sugar. Add 2 tablespoons of chopped fresh dill and mix all ingredients well with a spoon until thoroughly combined.
⏱️ 5 min - 7
Assemble the sandwiches. Take the toasted potato or brioche buns (which should have been toasted with butter). Spread a generous amount of the prepared tartar sauce on the bottom half of each bun. Place a portion of shredded lettuce on top of the tartar sauce. Carefully place a fried fish fillet on the lettuce, followed by an American cheese slice. Spread more tartar sauce on the top half of the bun and place it on top of the cheese to complete each sandwich.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Copycat Filet-O-Fish
For the Fish Sandwiches
- 16 ounces cod fish
- 2 cups vegetable oil, for frying, as needed
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 cup panko breadcrumbs
- 4 eggs
- 4 potato or brioche buns, toasted with butter
- 1 cup shredded lettuce
- 4 American cheese slices
For the Tartar Sauce
- 1 cup mayonnaise
- 2 teaspoons relish
- 2 teaspoons capers, chopped
- 2 teaspoons lemon juice
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1/4 teaspoon granulated sugar
- 2 tablespoons fresh dill, chopped
Instructions
- 1
Pat the 16 ounces of cod fish dry with paper towels. Cut the fish into four equally sized fillets.
⏱️ 3 min - 2
Prepare three shallow bowls for dredging. In the first bowl, place 1 cup of all-purpose flour. In the second bowl, crack and whisk 4 eggs. In the third bowl, place 1 cup of panko breadcrumbs.
⏱️ 2 min - 3
To the bowl with flour, add 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, 2 teaspoons of paprika, 1 teaspoon of cayenne pepper, and 1 teaspoon of garlic powder. Mix the spices thoroughly with the flour using a spoon.
⏱️ 2 min - 4
Take one fish fillet and coat it completely in the seasoned flour, shaking off any excess. Next, dip the flour-coated fillet into the whisked egg, allowing any excess egg to drip off. Finally, coat the fillet thoroughly in the panko breadcrumbs, pressing gently to ensure the breadcrumbs adhere well. Repeat this process for the remaining three fish fillets.
⏱️ 5 min - 5
Heat approximately 2 cups of vegetable oil in a large skillet or deep pot over medium-high heat, ensuring there is enough oil for shallow frying. Carefully place the breaded fish fillets into the hot oil, being careful not to overcrowd the pan. Fry for 3-5 minutes per side, or until both sides are golden brown and the fish is cooked through and flakes easily. Once cooked, remove the fish from the pan and place it on a wire rack lined with paper towels to drain excess oil.
⏱️ 10 min•🌡️ 350 - 6
While the fish is frying or cooling, prepare the tartar sauce. In a small bowl, combine 1 cup of mayonnaise, 2 teaspoons of relish, 2 teaspoons of chopped capers, 2 teaspoons of lemon juice, 2 teaspoons of Dijon mustard, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of granulated sugar. Add 2 tablespoons of chopped fresh dill and mix all ingredients well with a spoon until thoroughly combined.
⏱️ 5 min - 7
Assemble the sandwiches. Take the toasted potato or brioche buns (which should have been toasted with butter). Spread a generous amount of the prepared tartar sauce on the bottom half of each bun. Place a portion of shredded lettuce on top of the tartar sauce. Carefully place a fried fish fillet on the lettuce, followed by an American cheese slice. Spread more tartar sauce on the top half of the bun and place it on top of the cheese to complete each sandwich.
⏱️ 3 min