Classic Filet-O-Fish Recipe in 5 Steps

Nothing beats the comfort of biting into a crispy Filet-O-Fish sandwich, soft bun and all, without leaving your kitchen. This recipe brings you the same fast-food classic flavor with golden-fried cod or pollock fillets, melty American cheese, and tangy tartar sauce layered on a warm bun.

If you’re just here for the how-to, you can jump straight to the recipe card below or browse the Table of Contents to find exactly what you need. Either way, you’ll be ready to recreate this nostalgic favorite in minutes.

Table of Contents

Ingredients You’ll Need

• 2 skinless cod or pollock fillets (4–5 ounces each, trimmed to fit the buns)
• 2 hamburger buns (soft, classic style or potato buns)
• 2 slices American cheese, halved (you’ll use half a slice per sandwich, just like the original)
• 1/2 cup tartar sauce (store-bought or homemade)
• 3/4 cup panko breadcrumbs (for extra crunch)
• 1/2 cup all-purpose flour
• 2 tablespoons cornstarch (mix with the flour for a lighter, crispier coating)
• 1 large egg
• 1 tablespoon water (to thin the egg wash slightly)
• 1/2 teaspoon kosher salt, plus more to finish
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika or garlic powder (optional, for added flavor)
• Neutral oil for shallow frying (about 1 to 1 1/2 cups, vegetable or canola work best)

---

Step-by-Step Instructions

Step 1: Prep the fish

Pat the fillets dry with paper towels. Trim the edges slightly so the fish fits neatly into the hamburger buns. Season both sides with kosher salt, black pepper, and a pinch of paprika or garlic powder if you like extra flavor.

Step 2: Set up your coating station

Prepare three shallow bowls:

• Bowl 1: flour, cornstarch, and a pinch of salt.
• Bowl 2: whisk together the egg and water.
• Bowl 3: panko breadcrumbs.

This setup makes dredging smooth and mess-free.

Step 3: Bread the fillets

Coat each fillet in the flour mixture, shaking off the excess. Dip into the egg wash, then press firmly into the panko until fully covered. Place the coated fillets on a wire rack for 5–10 minutes to help the crust set.

Step 4: Fry until golden

Heat about 1/4 inch of oil in a skillet over medium-high heat until shimmering (around 350°F). Fry the fillets for 2–3 minutes per side, or until the coating is golden brown and the fish flakes easily with a fork. Transfer to a rack or paper towels to drain, and lightly sprinkle with salt.

Step 5: Warm the buns and cheese

While the fish is frying, lightly steam the hamburger buns so they’re soft and warm. You can do this over simmering water for 20–30 seconds, or wrap them in a damp paper towel and microwave for 10–12 seconds. Place half a slice of American cheese on the bottom bun so it softens slightly.

Step 6: Assemble the sandwich

Spread tartar sauce generously on both halves of each bun. Place a crispy fillet on top of the cheese, add a little extra tartar if you like, and close with the top bun. Serve immediately while hot and enjoy your homemade Filet-O-Fish.

---

Print

---

Storage & Make-Ahead Tips

Situation	What to Do	How Long	Reheating Method
Leftover fillets	Store fried fish in an airtight container in the fridge.	Up to 2 days	Re-crisp in 400°F oven for 8–10 minutes or in air fryer at 360°F until hot and crunchy.
Unassembled sandwiches	Keep buns, cheese, and sauce separate from cooked fish.	Best within 2 days	Assemble fresh after reheating fish.
Make-ahead tartar sauce	Prepare sauce in advance and refrigerate in a sealed jar.	3–4 days	Use chilled, no reheating needed.
Freeze raw breaded fillets	Bread fish, freeze on a tray, then transfer to a freezer bag. Fry straight from frozen.	Up to 2 months	Fry 3–4 minutes per side (slightly longer than fresh).
Avoid storing assembled sandwiches	The buns get soggy and cheese turns rubbery. Best to keep components separate.	—	Assemble fresh before serving.

---

FAQs

Can I use fresh fish instead of frozen?
Yes. Fresh cod or pollock will give the best flavor and texture, but frozen fillets work fine as long as you thaw and pat them dry before breading.

What oil is best for frying the fish?
A neutral oil with a high smoke point, like vegetable, canola, or peanut oil, is best for shallow frying.

Can I bake the fish instead of frying?
You can. Place breaded fillets on a greased baking sheet and bake at 425°F for 12–15 minutes, flipping once, until golden and crisp.

Why only half a slice of cheese?
That’s how McDonald’s does it—just enough for creaminess without overpowering the fish. You can add a full slice if you prefer.

What can I serve with Filet-O-Fish?
Classic sides like fries, coleslaw, or potato wedges are always great, but a simple green salad balances it nicely too.

Can I make tartar sauce from scratch?
Yes. Mix mayonnaise, chopped pickles, lemon juice, and a bit of Dijon mustard for a quick homemade version.

---

A Classic Made at Home

Making your own Filet-O-Fish at home means you get all the nostalgic flavor of the drive-thru favorite with fresher ingredients and a crispier bite. From the golden fish fillets to the melty cheese and tartar sauce, every layer comes together in minutes for a sandwich that feels both familiar and homemade.

You may also like:
– Air Fryer Tuna Steak Recipe

Give it a try the next time you’re craving comfort food, and don’t be afraid to add your own twist, extra sauce, a different cheese, or even a spicy kick. If you make it, I’d love to hear how it turned out, so drop a note in the comments.

Happy cooking!