
This homemade version of the classic McDonald's Filet-O-Fish sandwich brings fast food magic right to your kitchen with crispy fried fish fillets, melty American cheese, and tangy tartar sauce on soft potato buns. It's a nostalgic treat that tastes even better when made from scratch.
I first recreated this recipe during the pandemic when fast food cravings hit hard but drive-thrus weren't an option. My family now requests these sandwiches regularly claiming they're even better than the original.
- Large eggs provide the necessary binding for the breading making everything stick perfectly to the fish
- All purpose flour creates structure in the batter ensuring a substantial coating
- Garlic powder adds subtle savory notes without overpowering the delicate fish
- Panko breadcrumbs are essential for that signature crispy exterior look for Japanese style panko for best results
- White fish fillets like cod or tilapia work beautifully here choose fillets about half-inch thick for best results
- Peanut oil or vegetable oil for frying peanut oil adds a lovely richness but vegetable oil works perfectly too
- Potato buns offer that soft pillowy texture that makes these sandwiches so comforting toast them lightly for best results
- American cheese slices deliver that melty classic fast food experience nothing else quite captures the nostalgia
- Tartar sauce brings creamy tanginess use store-bought for convenience or make your own for elevated flavor
How To Make McDonald's Filet-O-Fish
- Prepare the breading station
- Set up your workspace with two shallow bowls. In the first bowl whisk eggs flour garlic powder salt and pepper until completely smooth with no lumps. Pour panko breadcrumbs into the second bowl. Having everything ready makes the process quick and efficient.
- Season the fish
- Pat fish fillets completely dry with paper towels. This crucial step ensures the coating adheres properly. Season both sides with kosher salt and freshly ground black pepper applying evenly for consistent flavor throughout.
- Bread the fillets
- Dip each seasoned piece of fish into the egg mixture ensuring it's fully coated on all sides. The mixture should cling to the fish in an even layer. Immediately transfer to the panko breadcrumbs pressing gently but firmly to create a substantial crust. The panko should completely cover the fish.
- Fry to golden perfection
- Heat oil in a heavy skillet until it reaches about 350°F. A bread crumb dropped in should immediately sizzle and bubble. Carefully lower breaded fillets into hot oil allowing room between pieces. Cook for 2-3 minutes per side watching for a deep golden brown color. The fish should be opaque and flake easily when done.
- Assemble the sandwiches
- Place cheese slices on bottom buns then add hot fish fillets immediately so the cheese begins to melt slightly from the heat. Add a generous spoonful of tartar sauce to each sandwich and cap with top buns. Serve promptly while the contrast between crispy fish and soft bun is at its peak.
The panko breadcrumbs are truly the secret weapon in this recipe. I discovered their superior crunch factor when comparing different breadings side by side. My daughter who normally dislikes fish actually requests these sandwiches now which feels like a major culinary victory in our household.
Storage Tips
These sandwiches are best enjoyed immediately after preparation while the fish is hot and crispy. If you must store components separately refrigerate cooled fried fish fillets in an airtight container for up to 2 days. Reheat in a 350°F oven for 10 minutes to restore some crispness before assembling. Never microwave the fish as it will become soggy.
Ingredient Substitutions
For a lighter version bake the breaded fish fillets in a 425°F oven for 12-15 minutes instead of frying. While not quite as authentic the results are still delicious. Swap potato buns for brioche buns for a slightly sweeter richness or use gluten-free bread and flour for dietary restrictions. For a healthier alternative consider using Greek yogurt mixed with relish and lemon juice instead of traditional tartar sauce.
Serving Suggestions
Complete your fast food experience at home by serving these sandwiches with crispy french fries and a cold soda. For a more elevated meal pair with a simple side salad dressed in vinaigrette to cut through the richness of the fried fish. These sandwiches also work beautifully alongside coleslaw or potato chips for a casual weekend lunch or quick weeknight dinner.

Cultural Context
The Filet-O-Fish has an interesting history dating back to 1962 when McDonald's franchise owner Lou Groen noticed declining Friday sales in his predominantly Catholic Cincinnati neighborhood where many customers abstained from meat on Fridays. His fish sandwich creation became a nationwide hit and remains one of the chain's longest-running menu items. This homemade version pays homage to that clever innovation while allowing you to control ingredients and portion sizes.

Recipe FAQs
- → What kind of fish works best for this sandwich?
Cod and tilapia are recommended for their mild flavor and flaky texture, but any firm white fish will work well. Haddock, pollock, and even halibut are excellent alternatives that maintain the authentic taste and texture profile.
- → Can I bake the fish instead of frying?
Yes! For a healthier version, you can bake the breaded fish at 400°F (200°C) for 12-15 minutes until crispy and cooked through. Spray or brush the breaded fillets with a little oil before baking to help achieve a golden exterior.
- → How do I make homemade tartar sauce?
Combine 1/2 cup mayonnaise, 2 tablespoons finely chopped pickles, 1 tablespoon lemon juice, 1 teaspoon minced onion, and 1/2 teaspoon each of dried dill and capers (optional). Mix well and refrigerate for at least 30 minutes before serving.
- → Can I prepare the fish ahead of time?
You can bread the fish up to 2 hours ahead and keep it refrigerated until ready to fry. For the best texture, fry the fish just before serving. Reheating fried fish often results in a soggy exterior and overcooked interior.
- → What sides pair well with this sandwich?
Classic pairings include french fries, coleslaw, or potato chips. For a healthier option, try a simple green salad or roasted vegetables. A dill pickle spear on the side provides a nice tangy contrast to the rich sandwich.
- → How can I ensure my breading stays crispy?
Make sure your oil is hot enough (around 350°F/175°C) before adding the fish. Don't overcrowd the pan, which can lower the oil temperature. After frying, place the fish on a wire rack instead of paper towels to maintain maximum crispiness.