A few years ago, we were visiting my in-laws in a small beachside town on the coast, just after the New Year. One evening, after a long windy walk near the harbor with the kids collecting rocks and skipping stones, we all found ourselves unexpectedly starving. The town was quiet that time of year, and almost every restaurant had closed early, except for one tiny 24-hour diner tucked between a pharmacy and a closed surf shop.

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They didn’t have a huge menu, but they did have the freshest fried fish sandwiches I’ve ever tasted. The place was dimly lit and lined with old red booths, but the food hit the spot in a way only hot, crispy comfort food can on a chilly night.

That memory stuck with me, not just for the food, but the moment. The salt still in our hair, sandy shoes under the table, and our kids happily dunking fries into extra tartar sauce. A few weeks later, when we were back home, I was craving that same fish sandwich but didn’t want to rely on takeout.

So, I played around in the kitchen and ended up crafting something even my picky teen said tasted “just like the one from McDonald’s—but better.” That’s a win in my book. Now it’s part of our regular dinner rotation, especially on Fridays when everyone wants something satisfying but not too heavy.

Short Description

A crispy, golden white fish fillet, topped with melty American cheese and creamy tartar sauce, all tucked inside a toasted potato bun. A homemade version of the beloved McDonald’s classic that’s fresher and even more satisfying.

Key Ingredients

For the Breading:

2 large eggs
60 ml all-purpose flour
1 teaspoon garlic powder
Kosher salt, to taste
Freshly ground black pepper, to taste
120 grams panko breadcrumbs

For the Fish:

2 white fish fillets (225g each), such as cod or tilapia, halved crosswise

For Frying:

Peanut oil or vegetable oil, for shallow frying

For Assembly:

4 potato buns, lightly toasted
4 slices American cheese
Tartar sauce, for serving

Tools Needed

Heavy-bottomed skillet or cast-iron pan
Tongs or fish spatula
2 shallow bowls
Paper towels
Wire rack (optional for draining)

Cooking Instructions

Step 1: Set Up the Breading Station
In one shallow bowl, whisk together eggs, flour, garlic powder, ½ teaspoon salt, and ¼ teaspoon pepper until smooth. Place panko breadcrumbs in another shallow bowl.

Step 2: Season and Dredge the Fish
Pat the fish fillets dry with paper towels. Season both sides with salt and pepper. Dip each fillet into the egg-flour mixture, coating it well, then press into the panko to cover completely.

Step 3: Heat the Oil
Pour oil into a heavy skillet to about 6 mm deep. Heat over medium until shimmering. Test by dropping a breadcrumb—it should sizzle instantly.

Step 4: Fry the Fish
Fry fish fillets in batches for 2 to 3 minutes per side, flipping carefully with tongs. They should turn golden brown and crispy. Remove and drain on a paper towel–lined plate. Lightly sprinkle with salt while hot.

Step 5: Assemble the Sandwich
Place a slice of American cheese on the bottom half of each toasted potato bun. Top with a hot fish fillet, a spoonful of tartar sauce, and the top bun.

Step 6: Serve Immediately
Serve while hot with extra tartar sauce or a side of fries, slaw, or chips.

Why You’ll Love This Recipe

Crispy and Golden: Light panko coating gives a perfect crunch without feeling greasy.

Fast Weeknight Fix: Ready in under 30 minutes from start to plate.

Kid and Adult Approved: Familiar flavors that satisfy everyone at the table.

Customizable: Choose your favorite fish and toppings.

Better than Takeout: Fresher ingredients and full control over seasoning and oil.

Mistakes to Avoid & Solutions

Fish too soggy after frying? The oil may not have been hot enough. Always preheat and test with a breadcrumb before frying.

Coating falling off? Be sure to pat the fish dry and press the panko firmly onto the fillets.

Oil splattering too much? Don’t overcrowd the pan—fry in batches and use a splatter guard if needed.

Undercooked fish? Use thinner fillets or a quick-read thermometer to check for doneness (145°F internal temp).

Buns too soft or soggy? Toast the buns lightly in a dry skillet or oven for better texture.

Serving and Pairing Suggestions

Serve with crispy oven fries, kettle chips, or a fresh cabbage slaw.

Pair with iced tea, lemonade, or a light beer for adults.

Great for family-style dinners, casual brunches, or a DIY sandwich bar with different sauces and cheeses.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 2 days (fish and buns separate).

Reheat fish in a 375°F oven or air fryer for 6–8 minutes until hot and crisp.

Avoid microwaving to keep the coating crunchy.

Buns can be toasted fresh when ready to assemble again.

FAQs

1. Can I bake the fish instead of frying?
Yes, bake at 425°F for about 15 minutes on a wire rack until golden and cooked through. Spray lightly with oil for extra crispness.

2. What’s the best type of fish to use?
Cod, haddock, or tilapia work well. Choose fillets that are firm and boneless.

3. Can I make this gluten-free?
Yes! Use gluten-free panko and substitute all-purpose flour with rice or oat flour.

4. What kind of tartar sauce works best?
A simple mix of mayo, relish, and lemon juice is perfect. You can also add dill or capers for extra flavor.

5. Can I freeze the cooked fish?
Yes, cool completely, wrap tightly, and freeze up to 2 months. Reheat in the oven for best texture.

Tips & Tricks

Freeze your fish fillets for 10 minutes before breading—this helps the coating stick better.

Add a pinch of paprika or cayenne to the breadcrumb mix for extra kick.

Toast buns with a touch of butter for added flavor.

Make your tartar sauce ahead for richer flavor.

For extra crisp fish, double-dip in the egg and breadcrumbs.

Recipe Variations

Spicy Version: Add ½ teaspoon cayenne or hot sauce to the egg-flour mix and use pepper jack instead of American cheese.

Lighter Take: Use an air fryer instead of frying. Cook breaded fillets at 390°F for 10–12 minutes, flipping halfway.

Kid-Friendly Sliders: Cut the fillets smaller and serve on mini buns with mild cheese and just a dab of sauce.

Fish Tacos Twist: Skip the bun and serve the fillets in tortillas with slaw and lime crema.

Southern Style: Use cornmeal instead of panko and pair with a sweet-and-spicy remoulade.

Final Thoughts

That night by the beach, surrounded by sea breeze and laughter, reminded me how good simple food can feel. Ever since then, making this fish sandwich at home brings a little of that memory back, no matter how far we are from the coast. It’s not just about the crispy fish or the creamy sauce, but the small joy of crafting something satisfying from scratch.

The kids still ask for seconds, and my husband quietly sneaks one for lunch the next day. That’s how I know it works. So, next time you want something warm, crispy, and homemade that doesn’t take forever or break the bank, give this a try. You might just start a new family favorite, too.

Homemade Mc Donalld's Filet-O-Fish

Crispy white fish, melty cheese, and tartar sauce on a toasted potato bun—a fresher, tastier take on the McDonald's classic.

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Ingredients

For the Breading:

2 large eggs
60 ml all-purpose flour
1 teaspoon garlic powder
Kosher salt to taste
Freshly ground black pepper to taste
120 grams panko breadcrumbs

For the Fish:

2 white fish fillets 225g each, such as cod or tilapia, halved crosswise
For Frying:
Peanut oil or vegetable oil for shallow frying

For Assembly:

4 potato buns lightly toasted
4 slices American cheese
Tartar sauce for serving

Instructions

Whisk eggs, flour, garlic powder, salt, and pepper in one bowl. Place panko in another.
Pat fillets dry, season, dip in egg-flour mix, then coat with panko.
Add 6 mm oil to a skillet and heat over medium until shimmering.
Fry fillets 2–3 minutes per side until golden and crispy. Drain on paper towels and sprinkle with salt.
On a toasted bun, layer cheese, hot fish, tartar sauce, and top bun.
Enjoy immediately with fries, slaw, or chips.