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A good fish sandwich always hits, and this copycat Filet-O-Fish recipe is my homemade take on the fast-food classic. The fish fries up golden and crunchy, the cheese melts right on top, and the buttery toasted bun pulls the whole thing together.
Instead of keeping it basic, I use flaky cod, a seasoned flour coating, crispy panko breadcrumbs, and a homemade tartar sauce that brings way more flavor.
If you love this recipe check out my Fried Fish Sandwich and Pan Seared Branzino.
Table of Contents
Ingredient Breakdown
Fish:
- Cod Fish – I tested this recipe with cod fish and haddock. Both can work but cod is my favorite to use. It’s mild, flaky, and sturdy enough to fry without falling apart. Plus it’s widely available at grocery stores.
- Vegetable Oil – A neutral frying oil that helps the fish turn golden and crisp. Canola or peanut oil will work too! Any high smoke point oil will do.
- Flour – Helps the egg stick and creates the first layer of coating.
- Salt & Pepper – Season the flour so the fish doesn’t taste plain.
- Paprika – Adds color and a little warmth to the coating.
- Cayenne Pepper – Brings a small kick without overpowering the sandwich.
- Garlic Powder – Adds savory flavor throughout the crust.
- Panko Breadcrumbs – Creates that extra crispy outside.
- Eggs – Help the panko stick to the fish.
- Potato or Brioche Buns – Soft, buttery buns that balance the crispy fish. I find that buttering the buns truly enhances the flavor in the end.
- Shredded Lettuce – Adds freshness and crunch.
- American Cheese – Melts just enough over the hot fish and gives that classic sandwich feel.
Tartar Sauce:
- Mayo – The creamy base of the sauce.
- Relish – Adds sweetness, tang, and texture.
- Capers – Bring salty, briny flavor that makes the sauce taste less basic.
- Lemon Juice – Brightens the sauce and cuts through the fried fish.
- Dijon Mustard – Adds sharpness and depth.
- Salt & Pepper – Balance the sauce to taste.
- Sugar – Just a pinch rounds out the acidity.
- Chopped Dill – Adds fresh, herby flavor that makes the sauce pop.
FAQs for this recipe
Yes, but frying gives the best crunch. To bake, place the breaded fish on a greased rack over a sheet pan and bake at 425°F until golden and cooked through.
Fries, coleslaw, potato salad or chips.
Drain it on a wire rack instead of just paper towels. That keeps air moving around the crust so it doesn’t steam and soften.
Filet O Fish Copycat
Ingredients
Fish:
- 8 ounces cod fish
- Vegetable oil for frying
- 1/4 cup flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1/2 cup panko breadcrumbs
- 2 eggs
- 2 Potato or brioche buns toasted with butter
- Shredded lettuce, optional
- 2 American cheese slices
Tartar Sauce:
- 1/4 cup mayo
- 1 teaspoon relish
- 1 teaspoon capers
- 1 teaspoon lemon juice
- 1 teaspoon dijon mustard
- Salt & pepper to taste
- Pinch of sugar
- Chopped dill
Instructions
- Cut the codfish into 2 even pieces, about the same size as the buns.
- Mix all the ingredients for the tartar sauce in a small bowl. Place in the fridge until time to use.
- Set up 3 shallow bowls for your coating station. In the first bowl add the flour, salt, pepper, paprika, cayenne pepper and garlic powder, whisk together. In another bowl whisk together the eggs. Lastly add the panko to another bowl.
- Begin to heat oil in a skillet until 350 degrees, the oil should be at least 1 inch deep.
- Coat the fish in the flour mixture, then the egg, shake off the excess then dip into the panko. Place in the skillet and fry until golden brown on both sides. About 3 minutes per side, 5 minutes if the fish is thicker.
- Once the fish is done frying, place the fish on a wire rack lined with a paper towel to drain and immediately add the cheese so it melts slightly.
- Assemble the filet-o-fish sandwiches. Add the tartar sauce to the top and bottom of the buns. Place a piece of fish on the bottom bun, top with the shredded lettuce and top of the bun. Eat and enjoy!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
