Homemade Filet-O-Fish
Homemade Filet-O-Fish
Ingredients
For the Fish
- 1 1/2 pounds cod fillets, or other flaky white fish like pollock, haddock, or tilapia, cut into 4 portions
- 4 cups oil, for deep frying (e.g., vegetable, canola, or peanut oil)
For the Batter
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon paprika
- 1/4 teaspoon turmeric, for color
- 1 teaspoon salt
- 1/2 teaspoon granulated sugar
- 3/4 cup water
For the Breading and Assembly
- 2 cups panko breadcrumbs
- 4 Martin's potato buns, toasted
- 4 American cheese slices
- 1/2 cup tartar sauce, your favorite recipe or store-bought
Instructions
- 1
Begin by preparing the fish fillets. Trim each fillet so it fits neatly onto a hamburger bun. Pat them dry with paper towels to remove excess moisture.
⏱️ 5 min
- 2
In a medium bowl, whisk together the all-purpose flour, cornstarch, paprika, turmeric, salt, and granulated sugar. Gradually add the water, whisking continuously until a smooth, lump-free batter is formed.
⏱️ 5 min
- 3
Pour the panko breadcrumbs into a separate shallow dish or bowl.
⏱️ 1 min
- 4
Heat the oil for deep frying in a large, heavy-bottomed pot or deep fryer to 350°F. Use a kitchen thermometer to ensure accuracy.
⏱️ 10 min•🌡️ 350
- 5
Once the oil is at temperature, begin breading the fish. Dip one fish fillet into the prepared batter, ensuring it is fully and evenly coated. Allow any excess batter to drip off.
⏱️ 1 min
- 6
Immediately transfer the battered fish to the bowl of panko breadcrumbs. Generously cover the fillet with panko, pressing gently to ensure the breadcrumbs adhere well to all sides.
⏱️ 1 min
- 7
Carefully lower the breaded fish fillet into the hot oil. Fry for about 7 minutes, or until the fish is golden brown and cooked through. The internal temperature of the fish should reach 145°F. You may need to fry the fillets in batches to avoid overcrowding the pot, which can lower the oil temperature. Use tongs to carefully turn the fish if needed for even cooking.
⏱️ 7 min•🌡️ 350
- 8
Once cooked, remove the fish from the oil and place it on a wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining fish fillets.
⏱️ 5 min
- 9
While the fish is frying or draining, lightly toast the Martin's potato buns.
⏱️ 2 min - 10
To assemble the sandwiches, place a slice of American cheese on the bottom half of each toasted bun. Immediately place a hot, fried fish fillet on top of the cheese so it begins to melt.
⏱️ 2 min
- 11
Spoon a generous amount of tartar sauce over the fish fillet. Place the top half of the toasted bun to complete the sandwich. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Filet-O-Fish
For the Fish
- 1 1/2 pounds cod fillets, or other flaky white fish like pollock, haddock, or tilapia, cut into 4 portions
- 4 cups oil, for deep frying (e.g., vegetable, canola, or peanut oil)
For the Batter
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon paprika
- 1/4 teaspoon turmeric, for color
- 1 teaspoon salt
- 1/2 teaspoon granulated sugar
- 3/4 cup water
For the Breading and Assembly
- 2 cups panko breadcrumbs
- 4 Martin's potato buns, toasted
- 4 American cheese slices
- 1/2 cup tartar sauce, your favorite recipe or store-bought
Instructions
- 1
Begin by preparing the fish fillets. Trim each fillet so it fits neatly onto a hamburger bun. Pat them dry with paper towels to remove excess moisture.
⏱️ 5 min - 2
In a medium bowl, whisk together the all-purpose flour, cornstarch, paprika, turmeric, salt, and granulated sugar. Gradually add the water, whisking continuously until a smooth, lump-free batter is formed.
⏱️ 5 min - 3
Pour the panko breadcrumbs into a separate shallow dish or bowl.
⏱️ 1 min - 4
Heat the oil for deep frying in a large, heavy-bottomed pot or deep fryer to 350°F. Use a kitchen thermometer to ensure accuracy.
⏱️ 10 min•🌡️ 350 - 5
Once the oil is at temperature, begin breading the fish. Dip one fish fillet into the prepared batter, ensuring it is fully and evenly coated. Allow any excess batter to drip off.
⏱️ 1 min - 6
Immediately transfer the battered fish to the bowl of panko breadcrumbs. Generously cover the fillet with panko, pressing gently to ensure the breadcrumbs adhere well to all sides.
⏱️ 1 min - 7
Carefully lower the breaded fish fillet into the hot oil. Fry for about 7 minutes, or until the fish is golden brown and cooked through. The internal temperature of the fish should reach 145°F. You may need to fry the fillets in batches to avoid overcrowding the pot, which can lower the oil temperature. Use tongs to carefully turn the fish if needed for even cooking.
⏱️ 7 min•🌡️ 350 - 8
Once cooked, remove the fish from the oil and place it on a wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining fish fillets.
⏱️ 5 min - 9
While the fish is frying or draining, lightly toast the Martin's potato buns.
⏱️ 2 min - 10
To assemble the sandwiches, place a slice of American cheese on the bottom half of each toasted bun. Immediately place a hot, fried fish fillet on top of the cheese so it begins to melt.
⏱️ 2 min - 11
Spoon a generous amount of tartar sauce over the fish fillet. Place the top half of the toasted bun to complete the sandwich. Serve immediately.
⏱️ 1 min