Sure, it takes a few extra steps to make a Filet o Fish at home, but the texture and flavor from this homemade recipe are incredibly delicious and heartier than what comes wrapped in paper at the drive-thru.
Plus, you know exactly what goes into this fish sandwich and where your cod is sourced from. If you’re not a fan of deep frying, don’t worry! We have an easy tutorial below on how to make this fish sandwich in the oven or air fryer to make it even healthier for you and your family.
To go a step further in the delicious department, you can easily make your own homemade tartar sauce to slather on your fish sandwich for a tangy, creamy dressing that’s much better than store-bought!
Want more copycat recipes? Try our Popeye’s Copycat Chicken Sandwich or In-N-Out Animal Style Fries!
How to Make a Filet o Fish Sandwich
Ingredients
Process
- Dry each fillet with a paper towel and season with salt and pepper.
- In a shallow baking dish, combine flour, garlic powder, onion powder, and dry mustard. Whisk together.
- In another shallow baking dish, combine eggs, mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk together until fully combined.
- Finally, sprinkle panko into a third shallow baking dish. Dredge each fillet in the flour mixture and shake off excess. Next, dredge fillets in the egg mixture, shaking off excess, and finally, the panko crumbs until fully coated.
- Transfer coated fillets to a baking sheet lined with a cooling rack and refrigerate for 30 minutes.
- Preheat oil to 350˚F (and oven to 350˚F). Fry fillets for 3 to 4 minutes, flip, and continue to fry for an additional 2 to 3 minutes or until golden brown and cooked through. Transfer the fried fish back to the baking sheet lined with a cooling rack.
- Immediately top fillets with sliced cheese. Transfer fillets into the oven and bake for 2 to 3 minutes or until the cheese just starts to melt. Remove from oven.
- Spread tartare sauce onto the top and bottom of each bun. Place a cheese-covered fillet onto each of the bottom buns and gently press the top buns over each fillet. Serve.
Why This is the BEST Filet o Fish Copycat Recipe
- The flavorful thick, crunchy breading sticks right to the fish fillet as it fries
- Can make this recipe in a deep fryer, oven, or air fryer!
- A fast food favorite made healthier and heartier at home
- Prepare them up to a few hours before dinner and let them sit in the refrigerator until you’re ready to fry or bake
Tips and Tricks for Success
- If you’re cutting large fillets down to size, cut them an inch or two larger than the bun, as the fish will shrink in size as it cooks.
- Don’t skip the refrigeration step! After you’ve breaded your fish fillets, refrigerate them for 30 minutes to help make the fish as cold as possible to prevent overcooking in the hot oil and to help the breading adhere to the fish, which keeps it on the fish while cooking in the deep fryer.
- The fish should be cooked through once the breading is golden brown, but you can check the internal temperature of the fish with a thermometer. It’s done and safe to eat at 145 degrees F.
Filet o Fish Sandwich Variations
Need to make substitutions or want to switch up the flavor? Try these substitutions and variations!
Flour – We used all-purpose flour, but if needed, make this gluten-free by using a 1-to-1 gluten-free flour instead.
Panko – Instead of panko, try pork panko (ground-up pork rinds) or make your own breadcrumbs by toasting your favorite bread and blending them into a coarse mixture. Use gluten-free breadcrumbs if needed.
Cheese – American cheese will make this sandwich taste like a true copycat, but you can switch it up with Swiss, Cheddar, Muenster, or Provolone cheese for a fun change of flavor.
Buns – We use soft brioche buns, but you can serve this fish sandwich in a regular hamburger bun, gluten-free bun, on ciabatta bread, or even wrapped in a tortilla for a wrap.
Seasoning – Make it spicy by adding 1/2 teaspoon of cayenne pepper to the mix or add a teaspoon of Old Bay seasoning for a little cajun flair.
Serving Suggestions
Sure, you could serve this fish sandwich with traditional french fries, but why not try something a little more fun, like baked polenta fries or asparagus fries instead?!
Prepare a big Cesar salad with homemade dressing or a shaved Brussels sprout salad.
For an extra helping of vegetables, make a batch of roasted cauliflower or crispy baked cauliflower tots.
Oven Baked Instructions
Preheat oven to 400˚F. Generously spray each side of the breaded fillets with cooking spray. Place fillets onto a baking sheet lined with a cooling rack and bake for 15 minutes. Gently flip each fillet and continue to bake for an additional 7 to 8 minutes. Flip fillets once more, top with sliced cheese and bake for 1 more minute.
Air Fryer Instructions
Preheat air fryer to 400˚F. Generously spray each side of the breaded fillets with cooking spray. Add fillets to air fryer basket, about 1/2 inch to 1 inch apart. Air fry for 10 minutes. Carefully flip each fillet and continue to air fry for 5 minutes. Flip each fillet again, top with sliced cheese and air fry for 1 minute.
More Delicious Sandwich Recipes You Will Love
Filet o Fish (Copycat)
INGREDIENTS
breaded fish fillets
- 2 cod fillets (~6 ounces each)
- 1 cup all purpose flour
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dry mustard
- 2 eggs beaten
- 1 tablespoon dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup panko breadcrumbs
- 2 cups vegetable oil for frying
assembly
- 2 slices American cheese
- 1/4 recipe tartare sauce
- 2 brioche buns lightly toasted
INSTRUCTIONS
- Dry each fillet with a paper towel and season with salt and pepper.
- In a shallow baking dish combine flour, garlic powder, onion powder, and dry mustard. Whisk together.
- In another shallow baking dish combine eggs, mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk together until fully combined.
- Finally sprinkle panko into a third shallow baking dish.
- Dredge each fillet in the flour mixture and shake off excess. Next dredge fillets in the egg mixture, shaking off excess and finally the panko crumbs until fully coated.
- Transfer coated fillets to a baking sheet lined with a cooling rack and refrigerate for 30 minutes.
- Preheat oil to 350˚F (and oven to 350˚F). Fry fillets for 3 to 4 minutes, flip and continue to fry for an additional 2 to 3 minutes or until golden brown and cooked through. Transfer fried fish back to the baking sheet lined with a cooling rack.
- Immediately top fillets with sliced cheese. Transfer fillets into oven and bake for 2 to 3 minutes or until cheese just starts to melt. Remove from oven.
- Spread tartare sauce onto the top and bottom of each bun.
- Place a cheese covered fillet onto each of the bottom buns and gently press top buns over each fillet. Serve.
Did you make this recipe? We want to see!
tag @SpoonForkBacon and #SpoonForkBacon on Instagram
This recipe is delicious – but the proportions are WAY off. Food is expensive (esp. organic). I’d use 1/4 cup flour, max, cut seasonings in half, 1 egg, 1/4 cup panko, again, seasonings in half. I shallow fried mine and it was delish! 2 cups of oil to fry to filets is RIDICULOUS. Please adjust these measurements – it broke my heart to throw so much out.
I don’t think the proportions are way off. The dredging amount is to ensure you can full coat your fish filets and the amount listed does the trick. You always want a little dredging mixture leftover to ensure everything is actually fully coated. We’re also deep frying the filets, not pan frying so 2 cups is necessary to DEEP FRY.
Where’s the tartar sauce recipe?
Hi Lorna! Thanks for pointing that out! The tartare sauce recipe is now linked in the ingredient list!