Filet-o-Fish Sandwich
I am not here to disrespect the Filet o Fish, it absolutely has its place, but when that craving hits this is how I make a better version at home with a crispier coating, fresher fish, with the same classic vibes.
I like using whatever white fish is affordable that day. Tilapia was on sale, but pollock, cod, or haddock all work perfectly. The batter is simple, flour and cornstarch give you that light crunch, paprika and turmeric add color and flavor, and a tiny bit of sugar gives it that subtle fast food style balance. Dip the fish, press into panko, then fry at 350 until golden and crisp.
The assembly is what makes it feel nostalgic. Toasted soft buns, a slice of American cheese, and a good tartar sauce. That first bite is crispy, salty, and exactly what you want, just made at home and honestly better, enjoyyy! ❤️
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🧾 Ingredients 🧾
4 filets of tilapia, haddock, pollock, or cod
1/2 cup all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon turmeric
1/2 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon white granulated sugar
2/3 cup water
2 cups panko breadcrumbs
4 cups peanut oil (or other high smoke point neutral oil)
Salt, to taste
To assemble:
Your favorite buns, toasted
American cheese
Your favorite tartar sauce
👨🍳 Instructions 👨🍳
1) Cut the fish into portions that fit comfortably on your buns. Pat completely dry with paper towels.
2) In a medium bowl, whisk together flour, cornstarch, turmeric, paprika, kosher salt, and sugar. Add the water and whisk until smooth with no dry lumps remaining.
3) Pour the oil into a large heavy-bottom pot and heat over medium until it reaches 350°F. A digital fry thermometer is strongly recommended.
4) Place the panko breadcrumbs in a separate bowl.
5) Pat the fish filets dry with a paper towel and lightly sprinkle kosher salt on both sides of the filet. This should only be done immediately before coating in the batter and breadcrumbs.
6) One filet at a time, dip the fish into the batter and coat evenly. Allow excess batter to drip off, then press into the panko breadcrumbs until fully coated. Only batter and bread the fish right before frying.
7) Carefully lower the fish into the 350°F oil. Fry for 5–7 minutes, or until golden brown and the internal temperature reaches 140°F. Carryover cooking will bring the fish to 145°F.
8) Remove the fried fish to a wire rack or paper towels to drain. Immediately sprinkle lightly with salt.
9) To assemble, place a slice of American cheese on the bottom of a toasted bun, add the fried fish filet, top with tartar sauce, and finish with the top bun.
🎥 YouTube Video 🎥
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