Filet-O-Fish Copycat Burgers

Name: Filet-O-Fish Copycat Burgers
Prep time: 25 min
Cook time: 20 min
Yield: 8 burgers
Cuisine: American

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roubashahin.com.au

Burgers & Sandwiches Mains

My husband's favourite Filet-O-Fish, made at home and even better. Crispy fish, melty cheese and my zesty tartare in a soft, steamed bun.

PREP TIME

25 minutes

COOK TIME

20 minutes

SERVES

8 burgers

About this recipe

My husband has always loved a Filet-O-Fish, so when heading to McDonald’s was no longer an option for us, I knew I had to make my own. These Filet-O-Fish copycat burgers were the result, and I can happily say mine is better and healthier. You get crispy crumbed white fish, a slice of melty cheese and a fresh, zesty tartare sauce made with chives, capers, gherkins, coriander and lemon, all tucked into a soft, steamed bun.

What’s more, the whole thing comes together easily at home, and you know exactly what’s going into every bite. The secret to that fine, even coating is grinding the breadcrumbs until they’re almost powdery, which gives the fish a light, crisp crust just like the original. As a result, these Filet-O-Fish copycat burgers taste like the real thing, only fresher.

If you love a homemade takeaway night, my Big Mac Copycat Burgers are another family favourite, with all the flavour of the classic and none of the drive-through. That said, for the fish lovers, my Pan-Seared Fish with Tomato and Capers is another easy fish recipe that’s perfect for a quick weeknight dinner.

Ingredients

For the Tartare Sauce

1 cup Kewpie mayonnaise
1 tablespoon fresh chives, finely chopped
1 tablespoon capers, finely chopped
1 tablespoon gherkins, finely diced
1 to 2 tablespoons fresh coriander, finely chopped
1 small shallot, finely diced
Zest of 1 lemon
1 tablespoon fresh lemon juice
1⁄4 teaspoon white pepper

For the Fish

8 white fish fillets
1 cup plain flour
Salt and pepper, to taste
2 to 3 eggs, whisked
2 cups breadcrumbs, finely ground
Vegetable oil, for deep frying

For Assembly

8 slices cheese (such as American cheese)
8 soft burger buns (without sesame seeds)

Notes from Rouba

Pat the fish fillets dry before crumbing so the coating sticks properly.
I grind my breadcrumbs in my spice grinder to get that fine texture, as it makes all the difference to the crust.
I use Kewpie mayonnaise for the tartare sauce, as it’s rich and creamy.
Place the cheese on the fish as soon as it comes out of the oil so it melts beautifully.
Choose soft burger buns without sesame seeds for that classic look.

For this recipe I used my spice grinder, You can find the one I use here

Method

Step 1. Make the Tartare Sauce

In a bowl, combine the mayonnaise, chives, capers, gherkins, coriander, shallot, lemon zest, lemon juice and white pepper. Mix until well combined, then set aside.

Step 2. Crumb the Fish

Cut and pat dry and season the fish fillets.

Set up a crumbing station with the flour seasoned with salt and pepper, the whisked eggs and the finely ground breadcrumbs. Coat each fillet in flour, dip it into the egg, then press it firmly into the breadcrumbs until evenly coated.

Step 3. Fry the Fish

Heat the vegetable oil for deep frying. Fry the fish for 4 to 5 minutes until golden. Top each fillet with a slice of cheese as soon as it comes out of the oil so it melts.

Step 4. Assemble the Burgers

Steam the buns until soft. Flip each fillet onto a bottom bun so the cheese sits underneath. Spoon the tartare sauce on top and finish with the top bun.

A FEW THINGS YOU'LL WANT TO KNOW

What kind of fish should I use?
Any white fish fillets work well here. Just make sure you pat them dry before crumbing so the coating holds on nicely while frying.

Why do I need to grind the breadcrumbs?
Grinding them gives you a fine, even crumb that fries up light and crisp, which is exactly what gives these burgers that classic Filet-O-Fish texture. I use my spice grinder, and it only takes a few seconds.

Why does the cheese go underneath the fish?
Adding the cheese straight after frying lets the heat of the fish melt it. Flipping the fillet onto the bun puts the cheese on the bottom, just like the original, with the tartare sauce sitting on top.

Can I make the tartare sauce ahead of time?
Yes, you can mix it up earlier in the day and keep it covered in the fridge until you're ready to assemble. The flavours come together even more as it sits.

Why do I sometimes have breadcrumbs or egg left over, or need a little more?
Crumbing is never an exact science, and that's completely normal. The amounts I've listed are a guide, but how much flour, egg and breadcrumbs you use really depends on the size of your fish fillets and how thickly you like them coated. If you run low, simply whisk another egg or grind a few more breadcrumbs, and if you have some left over, your fillets were just on the smaller side.