Description

This Filet O Fish Copycat Recipe recreates the beloved fast-food classic with a crispy beer-battered white fish fillet, topped with a tangy caper-pickle mayo sauce and melted cheese on a toasted bun. Perfectly fried to golden perfection, it’s an easy recipe to enjoy a delicious homemade fish sandwich with a flavorful, crunchy crust and creamy sauce.

Ingredients

Scale

Fish and Batter

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

Sauce

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)

Assembly

4 potato buns
4 slices cheese (Cheddar or American)
Lettuce and tomato, optional
6 cups vegetable oil (for frying)

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 smooth and set aside to let flavors meld.
Make the Batter: In a separate bowl, mix together the all-purpose flour, cornstarch, paprika, Old Bay, chili powder, salt, garlic powder, onion powder, and black pepper. Gradually whisk in the egg, then slowly add the beer or sparkling water while whisking, until you achieve a thin, smooth batter.
Season the Fish: Pat the white fish fillets dry and sprinkle both sides evenly with 1 tablespoon of salt. Cut the fish into portions sized to fit your buns.
Heat the Oil: Pour the vegetable oil into a deep pan or fryer and heat it to around 350°F to 375°F, ensuring it is hot enough for frying but not smoking.
Batter and Fry the Fish: Lightly dredge each fish piece in flour to help the batter stick. Dip the floured fish into the batter, coating thoroughly, then carefully place into the hot oil. Fry for 3-4 minutes per side or until the fish is golden brown and cooked through. Remove and drain on paper towels.
Prepare the Buns: Slice the potato buns in half. Place a slice of American or Cheddar cheese on the bottom half of each bun. Toast the buns in the oven or toaster oven until the cheese melts and the buns are slightly crispy.
Assemble the Sandwich: Spread the prepared sauce on the top halves of the buns. Place the crispy fried fish onto the cheese-covered bottom buns. If desired, add lettuce and tomato. Cover with the top bun and gently press down to secure the sandwich.

Notes

Use fresh white fish fillets like cod, pollock, or whiting for the best flavor and texture.
The batter can be made with beer or sparkling water for a crispier coating; choose a light ale or pilsner for a balanced taste.
Make sure the oil temperature stays steady between 350°F and 375°F to achieve a crispy, golden crust without absorbing excess oil.
Toasting the buns with cheese melts the cheese evenly and adds a nice crunch to the sandwich.
Optional honey in the sauce adds a slight sweetness that balances the tanginess.
For extra flavor, add fresh lettuce and tomato or your preferred sandwich toppings.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Sandwich
Method: Frying
Cuisine: American

Keywords: Filet O Fish, fish sandwich, copycat recipe, beer battered fish, fried fish sandwich, homemade fish sandwich, fast food copycat