Introduction

This Filet O Fish copycat recipe brings the crispy, flavorful fish sandwich you love from the restaurant right to your kitchen. With a tangy homemade sauce and perfectly fried fish, it’s a delicious treat that’s easy to make at home.

Filet O Fish Copycat Recipe - Recipe Image

Ingredients

1 lb white fish (pollock, cod, or whiting)
1 tbsp salt (for seasoning fish)
¼ cup flour (for dredging)
1.5 cups all-purpose flour
¼ cup cornstarch
1 large egg
2 tbsp paprika
1 tbsp Old Bay seasoning
1 tbsp chili powder
1 tbsp salt (for batter)
2 tsp garlic powder
2 tsp onion powder
1 tsp black pepper
14 oz beer (ale, pilsner, lager) or sparkling water
1 cup mayonnaise
¼ cup diced pickles
1 tsp pickle juice
1 tbsp freshly squeezed lemon juice
2 tbsp fresh dill, chopped
¼ cup capers
1 tsp salt (for sauce)
1 tsp pepper (for sauce)
lemon zest (from 1 lemon)
1 tsp honey (optional)
4 potato buns
4 slices cheese (Cheddar or American)
6 cups vegetable oil (for frying)

Instructions

Step 1: In a small bowl, combine mayonnaise, capers, diced pickles, lemon juice, lemon zest, chopped dill, salt, and pepper. Mix well and set the sauce aside.
Step 2: In a separate bowl, mix together the all-purpose flour, cornstarch, paprika, Old Bay seasoning, chili powder, salt, garlic powder, onion powder, and black pepper. Gradually stir in the egg, then whisk in the beer or sparkling water until you form a thin, smooth batter.
Step 3: Pat the fish dry and season both sides with 1 tablespoon of salt. Cut the fish into portions that will fit your buns.
Step 4: Heat the vegetable oil in a deep pan or fryer to between 350°F and 375°F (175°C–190°C).
Step 5: Lightly dredge each fish piece in flour, then dip it into the batter to coat completely. Carefully fry the fish in the hot oil for 3–4 minutes on each side, until golden brown and crispy. Remove and drain on paper towels.
Step 6: Slice the potato buns and place a slice of cheese on the bottom half of each. Toast the buns under the oven broiler or in a toaster oven until the cheese melts and the buns are slightly crispy.
Step 7: To assemble, spread the prepared sauce on the top half of each bun. Place a piece of crispy fish on the cheese-covered bottom bun. Add lettuce and tomato if you like, then top with the sauce-spread bun. Press gently and serve immediately.

Tips & Variations

For extra crunch, add a small handful of crushed potato chips or cornflakes to the batter before frying.
Substitute sparkling water for beer to keep the batter light but avoid alcohol.
Use fresh lemon zest and juice for a brighter sauce flavor.
Add shredded lettuce and tomato slices for a fresh touch in the sandwich.
Try swapping the dill for fresh parsley or chives to vary the sauce’s herb profile.

Storage

Store any leftover fish and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat the fish gently in an oven at 350°F until warmed through to help maintain crispness. Assemble sandwiches fresh before serving for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish for this recipe?

Yes, just be sure to fully thaw and pat the fish dry before seasoning and battering to ensure a crispy coating.

What’s the best oil for frying this fish?

Use neutral oils with a high smoke point like vegetable, canola, or peanut oil for best results and safety when frying.

Filet O Fish Copycat Recipe

Print Recipe

★★★★★

4.9 from 124 reviews

This Filet O Fish Copycat Recipe replicates the classic fast-food favorite with crispy beer-battered white fish fillets, a tangy homemade tartar sauce loaded with capers and pickles, melted cheese, and soft toasted buns. Perfectly fried to golden perfection and assembled with fresh ingredients, this recipe brings the beloved fish sandwich to your kitchen with a delightful crunch and rich flavor.

Author: Sophie
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 4 sandwiches 1x
Category: Main Course
Method: Frying
Cuisine: American

Ingredients

Scale

Fish and Batter

1 lb white fish (pollock, cod, or whiting)
1 tbsp salt (for seasoning fish)
¼ cup all-purpose flour (for dredging)
1.5 cups all-purpose flour
¼ cup cornstarch
1 large egg
2 tbsps paprika
1 tbsp Old Bay seasoning
1 tbsp chili powder
1 tbsp salt (for batter)
2 tsps garlic powder
2 tsps onion powder
1 tsp black pepper
14 oz beer (ale, pilsner or lager) or sparkling water
6 cups vegetable oil (for frying)

Sauce

1 cup mayonnaise
¼ cup pickles (diced)
1 tsp pickle juice
1 tbsp freshly squeezed lemon juice
2 tbsps dill (chopped)
¼ cup capers
1 tsp salt
1 tsp black pepper
lemon zest (from one lemon)
1 tsp honey (optional)

Assembly

4 potato buns
4 slices cheese (Cheddar or American)
Optional: lettuce and tomato slices

Instructions

Prepare the sauce: In a small bowl, combine the mayonnaise, capers, diced pickles, lemon juice, lemon zest, chopped dill, salt, and pepper. Mix well until evenly combined. Set aside to let the flavors meld.
Make the batter: In a separate bowl, mix together 1.5 cups of all-purpose flour, cornstarch, paprika, Old Bay seasoning, chili powder, 1 tbsp salt, garlic powder, onion powder, and black pepper. Gradually add the egg while stirring to combine. Then slowly whisk in the beer or sparkling water until you achieve a thin, smooth batter that will coat the fish well.
Prepare the fish: Salt both sides of the white fish fillets with 1 tbsp salt. Cut into portions sized to fit your buns.
Heat the oil: In a deep pan or deep fryer, heat vegetable oil to between 350°F and 375°F (175°C-190°C). Use a thermometer to maintain a consistent temperature for optimal frying.
Fry the fish: Dredge each fish piece lightly in flour to help the batter stick. Dip the floured fish into the prepared batter, then carefully place into the hot oil. Fry each piece for 3-4 minutes on each side until the batter is golden brown and crispy. Remove and drain on paper towels.
Toast the buns: Slice the potato buns and place a slice of American or Cheddar cheese on the bottom half of each bun. Toast them in the oven or toaster oven until the cheese melts and the buns become slightly crispy.
Assemble the sandwich: Spread the prepared sauce generously on the top halves of the buns. Place a crispy fried fish fillet on each cheese-topped bottom bun. Add optional lettuce and tomato slices for freshness. Top with the sauce-spread bun half and press down gently to combine.

Notes

For best results, use fresh white fish fillets with firm texture, such as pollock or cod.
The beer adds flavor and carbonation to the batter, creating a light, crispy crust. Sparkling water is a good non-alcoholic substitute.
Maintain oil temperature between 350°F-375°F to ensure crispy fish without absorbing excess oil.
Optional honey in the sauce adds a subtle sweetness balancing the tangy flavors.
You can add lettuce and tomato slices to the sandwich for extra freshness and texture.
Use a thermometer to monitor oil temperature for safe and even frying.

Keywords: Filet O Fish, fish sandwich, copycat recipe, fried fish, beer batter, homemade tartar sauce, crispy fish sandwich