Here’s the secret to making your own Filet-O-Fish at home—like McDonald’s but bigger and better—with this copycat recipe. Soft, fluffy buns cradle a thick, golden-brown fried fish filet topped with a whole slice of American cheese and tangy tartar sauce. This version is easy to make and captures everything you love about the classic sandwich, with a bit more size and flavor.
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Ingredients needed
Scroll to the recipe card below for exact ingredient quantities.
- Pollock – To replicate McDonald’s Filet-O-Fish we use pollock, a sustainable white fish with a mild flavor. It’s often sold vacuum-packed and frozen. If pollock isn’t available, substitute with tilapia, cod, or halibut.
- Wet batter – The batter combines water, all-purpose flour, cornflour, and cornstarch, with turmeric and paprika for color and a pinch of salt. Cornflour is finely ground corn and can be substituted with a mix of half all-purpose flour and half cornstarch if unavailable.
- Breadcrumb or panko – Breadcrumb yields a classic texture; use panko for extra crispiness. If using panko, pulse it briefly in a food processor to make it less coarse.
- Neutral oil for frying – Choose any high smoke-point neutral oil.
- Tartar sauce – A simple mix of mayonnaise, finely chopped pickles, diced onion, minced capers, vinegar, a little sugar, and salt. Keep chilled until serving.
- Burger buns – Brioche buns are recommended for a slightly sweet, fluffy finish similar to the fast-food original.
- American cheese – American cheese gives the iconic flavor. McDonald’s uses a half-slice, but for a larger homemade sandwich a full slice works well.
How to make McDonald’s Filet-O-Fish at home
See the recipe card below for full measurements and timing.
1. Prepare the fish. Pat filets dry and season lightly with salt. Fold each filet into thirds so it forms a compact rectangle. Make shallow cuts along the folds to help the fish bend—don’t cut all the way through. Pat dry again before battering.
Folding gives the sandwich the square shape familiar from the fast-food version; if folding is difficult, trim the fillets to size instead.
2. Make the tartar sauce. Combine mayonnaise, chopped pickles, finely diced onion, minced capers, white vinegar, a pinch of sugar, and salt. Stir well and refrigerate until ready to use.
3. Make the fry batter. Whisk together all-purpose flour, cornflour, cornstarch, a pinch of turmeric and paprika for color, and salt. Add water and mix until smooth. Stir the batter again right before using.
4. Batter and bread the fish. Heat 2–3 inches of oil to about 350°F (175°C). Dip each prepared filet into the wet batter, letting excess drip off, then coat lightly in breadcrumbs or panko. Do not press the crumbs on; shake off any excess.
5. Fry. Carefully lower the breaded filets into the oil and fry for about 3–5 minutes, until golden brown and the fish flakes easily. Cook in batches to maintain oil temperature. Drain on a cooling rack or paper towels.
Pro tip: When the oil begins to splatter more vigorously, the fish juices are escaping and the fillet is likely cooked through.
6. Optional — Steam the buns. For the soft, classic texture, steam split buns crumb side down over an inch of boiling water for about 10–15 seconds. Use immediately.
7. Assemble. Place a fried filet on the bottom bun, add a slice of American cheese, spoon on tartar sauce, and top with the remaining bun. Serve hot.
Storage
Store cooled leftover fried filets in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. If freezing, fry the filets for only about 3 minutes initially so they won’t overcook when reheated. Tartar sauce keeps refrigerated for 5–7 days in a sealed container.
Reheating
The best ways to reheat fried fish filets are air-fryer or oven to retain crispness:
Air-fryer: From the fridge, air-fry at 400°F (205°C) for about 5 minutes, or 7–9 minutes from frozen, flipping halfway through.
Oven: Place filets on a baking rack set over a sheet pan and bake at 425°F (220°C) for 10–15 minutes from the fridge or 15–20 minutes from frozen, flipping halfway.
FAQ
A Filet-O-Fish is a battered, breaded, and fried white fish square served with tartar sauce and a slice of American cheese between soft, steamed buns.
McDonald’s currently uses Alaskan pollock, a sustainable, mild-flavored white fish. Historically other white fish have been used.
📖 Recipe
Filet-O-Fish Recipe (Copycat)
Ingredients
For the fish
- 4 piece pollock filet, skinless and boneless (about 4 oz / 115 g each)
- ⅔ cup water
- ½ cup all-purpose flour
- 1 tbsp cornflour (not cornmeal)
- 1 tbsp cornstarch
- Ground turmeric, optional for color
- Ground paprika, optional for color
- Salt, to taste
- 1 cup breadcrumb or panko
- Oil for frying, neutral high smoke point
Tartar sauce (makes 4 servings)
- ½ cup mayonnaise
- 3 tbsp pickle, finely chopped (gherkin or dill)
- 2 tbsp yellow onion, finely diced
- 1 tbsp capers, minced
- 1 tbsp white vinegar
- ¼ tsp granulated sugar
- Salt, a generous pinch
To assemble
- 4 burger buns (brioche recommended)
- 4 slices American cheese
Instructions
- Prepare the fish: Pat filets dry, remove any pin bones, and season with salt. Fold each filet into thirds and make shallow cuts along the folds to help fold. Set aside.
- Make the tartar sauce: Mix mayonnaise, chopped pickles, diced onion, capers, vinegar, sugar, and salt. Chill until ready to use.
- Make the batter: Whisk together flour, cornflour, cornstarch, turmeric, paprika, and salt. Add water and mix until smooth. Stir again before using.
- Batter and breadcrumb: Heat oil to 350°F (175°C). Dip fish in batter, let excess drip, then coat lightly with breadcrumbs or panko. Shake off excess.
- Fry: Fry the breaded filets 3–5 minutes until golden and flaky. Drain on a rack or paper towels.
- Optional — Steam the buns: Steam split buns crumb side down for 10–15 seconds for a soft, classic texture.
- Assemble: Place the filet on the bun, add a slice of cheese and a generous spoonful of tartar sauce. Serve hot.
Notes
- Pollock: A sustainable, mild white fish often sold vacuum-packed frozen. Substitute with other white fish if needed.
- Measuring flour: Fluff, spoon, and level for more accurate measurement.
- Cornflour: Not cornmeal. If unavailable, substitute with half all-purpose flour and half cornstarch.
- Breadcrumb: Panko creates a crispier crust; pulse briefly in a food processor to reduce coarseness if desired.
Equipment recommended
- Dry measuring cup and measuring spoons
- Mixing bowls
- Steamer or steam basket (optional for buns)
- Deep pot or fryer and a spider or slotted spoon
Nutrition
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