Name: Copycat Filet-O-Fish sandwich recipe
Ingredients: Mayonnaise (3/4 cup / 180ml): Use a good quality, full-fat mayonnaise for the best flavor and creamy texture.; Sweet Pickle Relish (1/4 cup / 60ml): This provides the signature sweetness and tang. Drain any excess liquid.; Fresh Lemon Juice (1 teaspoon / 5ml): Adds brightness and cuts through the richness of the mayo. Freshly squeezed is best.; Finely Minced White Onion (1 tablespoon / 15ml) or Onion Powder (1/4 teaspoon / 1.25ml): For a subtle oniony bite. Fresh minced onion provides better texture, but onion powder is a quick alternative.; Salt (1/4 teaspoon / 1.25ml, or to taste): Enhances all the flavors.; Freshly Ground Black Pepper (1/8 teaspoon / 0.6ml, or to taste): Adds a hint of spice.; Optional: Pinch of Sugar (if your relish isn’t very sweet or you prefer a sweeter sauce); Optional: Minced Dill or Parsley (1 teaspoon / 5ml for fresh herbaceous notes); Cod or Pollock Fillets (4, about 4-5 oz / 115-140g each, skinless and boneless): These are the traditional choices, offering a mild flavor and flaky texture. Aim for fillets about ½-¾ inch thick. You can cut larger fillets into roughly square or rectangular portions.; All-Purpose Flour (1/2 cup / 60g): For the initial dredge, helping the egg wash adhere.; Salt (1 teaspoon / 5ml, divided): For seasoning the fish and the breading.; Black Pepper (1/2 teaspoon / 2.5ml, divided): For seasoning.; Large Eggs (2): For the egg wash.; Milk or Water (1 tablespoon / 15ml): To thin the egg wash slightly.; Panko Breadcrumbs (1 1/2 cups / 120g): For an extra crispy coating. Fine plain breadcrumbs can be used for a more traditional, less “shatteringly crisp” texture if preferred.; Garlic Powder (1/2 teaspoon / 2.5ml, optional, for breading): Adds a subtle savory note.; Neutral Frying Oil (3-4 cups / 720-960ml, like canola, vegetable, or peanut oil): Enough for about 1-1.5 inches depth in your pan.; Plain Soft White Hamburger Buns (4): The softer and simpler, the better. Avoid brioche or seeded buns for authenticity.; American Cheese Slices (2, cut in half to make 4 half-slices): This is key to the classic Filet-O-Fish.

Ingredients

For the Tartar Sauce (makes about 1 cup):

- Mayonnaise (3/4 cup / 180ml): Use a good quality, full-fat mayonnaise for the best flavor and creamy texture.

- Sweet Pickle Relish (1/4 cup / 60ml): This provides the signature sweetness and tang. Drain any excess liquid.

- Fresh Lemon Juice (1 teaspoon / 5ml): Adds brightness and cuts through the richness of the mayo. Freshly squeezed is best.

- Finely Minced White Onion (1 tablespoon / 15ml) or Onion Powder (1/4 teaspoon / 1.25ml): For a subtle oniony bite. Fresh minced onion provides better texture, but onion powder is a quick alternative.

- Salt (1/4 teaspoon / 1.25ml, or to taste): Enhances all the flavors.

- Freshly Ground Black Pepper (1/8 teaspoon / 0.6ml, or to taste): Adds a hint of spice.

- Optional: Pinch of Sugar (if your relish isn’t very sweet or you prefer a sweeter sauce)

- Optional: Minced Dill or Parsley (1 teaspoon / 5ml for fresh herbaceous notes)

For the Fish Fillets (makes 4 sandwiches):

- Cod or Pollock Fillets (4, about 4-5 oz / 115-140g each, skinless and boneless): These are the traditional choices, offering a mild flavor and flaky texture. Aim for fillets about ½-¾ inch thick. You can cut larger fillets into roughly square or rectangular portions.

- All-Purpose Flour (1/2 cup / 60g): For the initial dredge, helping the egg wash adhere.

- Salt (1 teaspoon / 5ml, divided): For seasoning the fish and the breading.

- Black Pepper (1/2 teaspoon / 2.5ml, divided): For seasoning.

- Large Eggs (2): For the egg wash.

- Milk or Water (1 tablespoon / 15ml): To thin the egg wash slightly.

- Panko Breadcrumbs (1 1/2 cups / 120g): For an extra crispy coating. Fine plain breadcrumbs can be used for a more traditional, less “shatteringly crisp” texture if preferred.

- Garlic Powder (1/2 teaspoon / 2.5ml, optional, for breading): Adds a subtle savory note.

- Neutral Frying Oil (3-4 cups / 720-960ml, like canola, vegetable, or peanut oil): Enough for about 1-1.5 inches depth in your pan.

For Assembling the Sandwiches:

- Plain Soft White Hamburger Buns (4): The softer and simpler, the better. Avoid brioche or seeded buns for authenticity.

- American Cheese Slices (2, cut in half to make 4 half-slices): This is key to the classic Filet-O-Fish.

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Instructions

1. Prepare the Tartar Sauce (Ideally, 1 hour ahead or overnight):

1. In a small bowl, combine the mayonnaise, sweet pickle relish, fresh lemon juice, and finely minced white onion (or onion powder).

1. Season with salt and freshly ground black pepper. If using, add the optional sugar or minced dill/parsley.

1. Stir well until all ingredients are thoroughly combined.

1. Taste and adjust seasonings if necessary. You might want a little more lemon juice for tang or salt for overall flavor.

1. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (preferably 1 hour or even overnight) to allow the flavors to meld. This step significantly improves the taste.

2. Prepare the Fish Fillets:

1. Pat the cod or pollock fillets completely dry with paper towels. This is crucial for a crispy coating.

1. If your fillets are large, cut them into portions roughly the size of your buns, aiming for a somewhat square or rectangular shape.

1. Season the fish fillets lightly on both sides with about 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

1. Set up your breading station:
  - - Plate 1: Combine the all-purpose flour with the remaining 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and optional garlic powder. Whisk to mix.
  - - Bowl 2: In a shallow bowl, whisk the eggs with the tablespoon of milk or water until smooth.
  - - Plate 3: Spread the Panko breadcrumbs evenly on a large plate or baking sheet.

1. Dredge each fish fillet:
  - - First, coat a fish fillet lightly in the seasoned flour mixture, shaking off any excess.
  - - Next, dip the floured fillet into the egg wash, ensuring it’s fully coated, and allow any excess egg to drip off.
  - - Finally, press the egg-coated fillet firmly into the Panko breadcrumbs, ensuring all sides are generously and evenly coated. Gently press the breadcrumbs onto the fish to help them adhere.

1. Place the breaded fillets on a clean plate or wire rack. You can let them sit for 10-15 minutes at room temperature; this can help the breading set.

3. Fry the Fish Fillets:

1. In a large, heavy-bottomed skillet or Dutch oven, pour in enough frying oil to reach a depth of about 1-1.5 inches.

1. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). Use a cooking thermometer for accuracy. If you don’t have one, the oil is ready when a pinch of breadcrumbs sizzles and turns golden brown in about 30-45 seconds.

1. Carefully place 1 or 2 breaded fish fillets into the hot oil, being sure not to overcrowd the pan (this lowers the oil temperature and results in greasy fish).

1. Fry for about 3-5 minutes per side, or until the breading is deep golden brown and crispy, and the fish is cooked through (internal temperature of 145°F / 63°C). The exact time will depend on the thickness of your fillets.

1. Once cooked, use a slotted spoon or fish spatula to carefully remove the fillets from the oil. Let any excess oil drip off.

1. Transfer the fried fish to a wire rack set over a baking sheet to drain. Do not place them on paper towels directly, as this can make the bottom side soggy. Sprinkle immediately with a tiny pinch of salt, if desired.

1. Repeat with the remaining fillets, ensuring the oil temperature returns to the target range between batches.

4. Steam the Buns:

- The signature soft, warm bun is key! You have a couple of options:
  - - Microwave Method: Lightly dampen a paper towel. Wrap one or two buns in the damp paper towel and microwave on high for 10-15 seconds, or until soft and warm. Be careful not to overdo it, or they can become tough.
  - - Steamer Basket Method: Place a steamer basket over a pot with about an inch of simmering water. Place the buns in the basket, cover, and steam for about 30-60 seconds, or until soft and warm.

5. Assemble Your Copycat Filet-O-Fish Sandwiches:

1. Spread a generous spoonful (about 1-2 tablespoons) of your homemade tartar sauce on the bottom half of each steamed bun.

1. Place a crispy fried fish fillet on top of the tartar sauce.

1. Top the hot fish fillet with one half-slice of American cheese. The heat from the fish will help it melt slightly.

1. Place the top half of the steamed bun over the cheese.

1. Serve immediately and enjoy your delicious homemade Filet-O-Fish!

Nutrition

Serving Size: one normal portion
Calories: 450-550