Name: Filet O Fish Copycat Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb white fish (pollock, cod or whiting); 1 tbsp salt (for fish seasoning); 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 or lager) or sparkling water; 1 cup mayonnaise; ¼ cup pickles, diced; 1 tsp pickle juice; 1 tbsp freshly squeezed lemon juice; 2 tbsp chopped dill; ¼ cup capers; 1 tsp salt; 1 tsp black pepper; lemon zest (from 1 lemon); 1 tsp honey (optional); 4 potato buns; 4 slices cheese (Cheddar or American); Lettuce and tomato, optional; 6 cups vegetable oil (for frying)

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 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

1 cup mayo

¼ cup pickles (diced)

1 tsp pickle juice

1 tbsp freshly squeezed lemon juice

2 tbsps 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 the mayo, capers, diced pickles, lemon juice, lemon zest, chopped dill, salt, and pepper. Mix well to create the tartar sauce, then set aside.

Step 2: In a separate bowl, whisk together the all-purpose flour, cornstarch, paprika, Old Bay, chili powder, salt, garlic powder, onion powder, and black pepper. Gradually add the egg, mixing until incorporated, then slowly whisk in the beer or sparkling water until a thin batter forms.

Step 3: Season both sides of the fish fillets with 1 tablespoon of salt. Cut the fish into portions that will fit nicely inside your buns.

Step 4: Heat the vegetable oil in a deep pan or fryer to 350–375°F (175–190°C) for frying.

Step 5: Lightly dredge each piece of fish in the ¼ cup of flour, then dip into the batter, and carefully fry in the hot oil. Cook each side for 3-4 minutes or until the fish is 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 in the oven or toaster oven until the cheese melts and the buns become slightly crispy.

Step 7: To assemble, spread the tartar sauce on the top bun halves. Place a fried fish filet on the cheese-covered bottom bun. Add lettuce and tomato if desired, then top with the sauced bun and press gently.

Tips & Variations

For extra crispy fish, make sure the oil temperature stays between 350–375°F during frying.

You can swap beer with sparkling water for a non-alcoholic batter option.

Add a slice of tomato and crisp lettuce to balance the richness of the fried fish and sauce.

Try different fish types like haddock or sole depending on availability and preference.

Use a combination of Cheddar and American cheese for melty flavor complexity.

FAQs

Can I prepare the batter ahead of time?

It’s best to prepare the batter just before frying to ensure it remains light and airy. Letting it sit too long can cause it to thicken and lose effectiveness.

What can I use if I don’t have Old Bay seasoning?

If you don’t have Old Bay, you can substitute with a blend of paprika, celery salt, black pepper, and a pinch of cayenne pepper to mimic its flavor profile.