Homemade Copycat McDonald’s Filet-O-Fish® Sandwich
If you’ve ever craved a warm, soft, lightly fried fish sandwich with melty cheese and creamy tangy sauce, you already know why the McDonald’s Filet-O-Fish® has such a loyal following. Today, I’m sharing my homemade copycat Filet-O-Fish® recipe that you can make in your own kitchen in about 30 minutes. It’s simple, family-friendly, and tastes amazingly close to the fast food favorite—without the drive-thru line.A Little Background: McDonald’s and the Iconic Filet-O-Fish®
McDonald’s has been a part of American life for decades—road trips, quick lunches, late-night stops, kids’ meals, you name it. The Filet-O-Fish® showed up on the menu back in the 1960s as a meat-free option on Fridays, and it quickly became a classic. What makes it so memorable?- A mild, flaky white fish patty that doesn’t taste “fishy.”
- A thin slice of melted American cheese that’s salty and creamy.
- A soft steamed bun that’s pillowy and slightly sweet.
- A spoonful of tangy, creamy tartar sauce with little pops of pickle flavor.
Copycat Filet-O-Fish® Sandwich: Overview
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| Crispy homemade Filet-O-Fish-style sandwich with flaky fish, melted cheese, and tangy tartar sauce on a soft bun |
Prep time: 15 minutes
Cook time: 10–12 minutes
Total time: about 30 minutes
Best for: quick weeknight dinners, Lent Fridays, game day, or whenever that fast food craving hits.
Ingredients for Homemade Filet-O-Fish® Copycat
For the fish patties:- 1 1/4 to 1 1/2 pounds mild white fish fillets (cod, pollock, or haddock), thawed if frozen
- 1 large egg
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup all-purpose flour
- 1/2 cup plain breadcrumbs (or panko for extra crunch)
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon onion powder (optional)
- Oil for frying (about 1 to 1 1/2 cups neutral oil like canola or vegetable)
- 1/2 cup mayonnaise
- 2 tablespoons finely chopped dill pickles or dill relish
- 1 tablespoon finely chopped onion (or 1 teaspoon dried minced onion)
- 1 teaspoon lemon juice
- 1/2 teaspoon sugar
- Pinch of salt and pepper, to taste
- 4 soft hamburger buns or potato buns (plain, not sesame)
- 4 slices American cheese (classic orange processed cheese gives that familiar taste)
- 1–2 tablespoons butter or margarine (for steaming/warming buns, optional)
Food Safety Tips Before You Start
Fish is quick to cook, but we still want to keep everything safe:- Keep raw fish in the fridge until you’re ready to cook.
- Use a separate cutting board and knife for raw seafood.
- Cook fish until it reaches an internal temperature of 145°F (measured with a food thermometer at the thickest part).
- Leftover cooked fish should be refrigerated within 2 hours and eaten within 2–3 days.
Step-by-Step Instructions: How to Make a Copycat Filet-O-Fish®
Step 1: Prep the fish
- Pat the fish dry with paper towels. This helps the coating stick and gives better browning.
- Cut the fillets into 4 rectangular pieces that will fit nicely on your buns. Aim for even thickness so they cook at the same rate.
Step 2: Set up your dredging station
You’ll need two shallow bowls.- Bowl 1 (wet mix): Whisk together the egg, mayonnaise, and lemon juice until smooth.
- Bowl 2 (dry mix): Stir together the flour, breadcrumbs, salt, pepper, garlic powder, and onion powder.
Step 3: Coat the fish
- Working one piece at a time, dip the fish into the wet mix, letting excess drip off.
- Then press it into the dry mix, patting the coating on all sides.
- Set coated fish on a plate or tray. Repeat with the remaining pieces.
- Let them rest for about 5 minutes while you heat the oil. This helps the coating stick better.
Step 4: Heat the oil
- Pour about 1/2 inch of oil into a large skillet or frying pan.
- Heat the oil over medium to medium-high heat until it reaches about 350°F. If you don’t have a thermometer, you can test it by dropping in a tiny pinch of breadcrumbs—if they sizzle gently and start to brown, the oil is ready.
Step 5: Fry the fish patties
- Carefully place 2 pieces of fish in the hot oil, leaving space between them.
- Cook for about 3–4 minutes per side, or until golden brown and crispy.
- Check that the fish has reached an internal temperature of 145°F and flakes easily with a fork.
- Transfer cooked fish to a wire rack or a plate lined with paper towels.
- Repeat with the remaining pieces, adjusting heat as needed so the oil doesn’t burn.
Step 6: Make the tartar sauce
While the fish is cooking or resting, stir together:- Mayonnaise
- Dill pickles or relish
- Onion
- Lemon juice
- Sugar
- Salt and pepper
Step 7: Warm and “steam” the buns
One of the secrets to that Filet-O-Fish® vibe is the soft, steamy bun.- Option 1 (skillet steam): Lightly spread butter on the cut sides of the buns. Place them face-down in a hot skillet for 30–60 seconds, just until warm and soft (you’re not going for a deep toast here).
- Option 2 (microwave steam): Wrap buns in a slightly damp paper towel and microwave for 10–15 seconds, until just warm and fluffy.
Step 8: Assemble your copycat Filet-O-Fish®
For each sandwich:- Place the bottom bun on a plate.
- Lay down one slice of American cheese.
- Top with a hot fish patty so the cheese begins to melt.
- Spoon 1–2 tablespoons of tartar sauce over the fish.
- Cap with the top bun.
Approximate Nutrition (Per Sandwich)
These numbers are estimates and will vary based on brands and exact amounts used.- Calories: ~520
- Protein: ~26 g
- Total Fat: ~28 g
- Carbohydrates: ~40 g
- Fiber: ~2 g
- Sugar: ~5 g
- Sodium: ~980 mg
Even Easier: Air Fryer & Oven-Baked Filet-O-Fish®-Style Sandwiches
If you’d rather skip pan frying, here are two simpler options that use less oil and less hands-on time.Air Fryer Method
- Preheat air fryer to 380°F for 3–5 minutes.
- Coat fish as directed above (wet mix, dry mix).
- Lightly spray both sides of the coated fish with cooking spray.
- Place fish in a single layer in the basket (don’t crowd).
- Air fry 8–10 minutes, flipping halfway, until golden and fish reaches 145°F internally.
Oven-Baked Method
- Preheat oven to 425°F.
- Line a baking sheet with parchment paper or lightly grease it.
- Place coated fish pieces on the tray and spray or brush lightly with oil.
- Bake 12–15 minutes, flipping halfway through, until golden and cooked through (145°F internal temperature).
Simple Ingredient Swaps for a More “Pantry” Version
Need to use what you have on hand? Here are some quick swaps:- Fish: Use frozen breaded fish fillets from the grocery store. Just bake or air fry according to package directions, then build the sandwich with cheese, tartar sauce, and a soft bun.
- Tartar sauce: Mix mayo with pickle relish and a splash of lemon juice. That’s it.
- Buns: Any soft hamburger bun or even slider rolls will work in a pinch.
- Cheese: American is most authentic, but mild cheddar or Colby Jack slices can stand in.
Allergy-Friendly and Special Diet Modifications
Everyone deserves a good fish sandwich. Here are some options for common allergies and preferences.Gluten-Free
- Use gluten-free breadcrumbs and a gluten-free flour blend in place of regular flour.
- Choose gluten-free hamburger buns or serve the fish patty over lettuce as a “fish bowl.”
- Double-check pickles, mayo, and cheese labels to make sure they’re gluten-free.
Dairy-Free
- Skip the cheese or use a dairy-free cheese slice.
- Use dairy-free mayo for the tartar sauce.
- Confirm that your buns do not contain milk or whey (many do, so check labels).
Pescatarian / Meat-Free (but not Vegan)
- This recipe is already meat-free except for fish. You’re good to go as written.
Vegan Option
Want a vegan “Filet-O-Fish®-style” sandwich?- Use store-bought vegan fishless fillets or patties (many brands are in the freezer section).
- Use vegan mayo in the tartar sauce.
- Use vegan cheese slices and vegan buns.
Paleo / Grain-Free
- Skip the bun and serve the fish patties over a bed of lettuce with tartar sauce on top.
- Use almond flour or finely ground pork rinds instead of breadcrumbs, if that fits your version of paleo.
- Make a paleo-friendly tartar sauce using avocado oil mayo and pickles with no added sugar.
Tips for Getting That “Fast-Food” Taste at Home
- Don’t over-season the fish. Part of the appeal is its mild flavor.
- Keep the bun soft. Avoid heavy toasting; you want pillowy, not crunchy.
- Assemble while the fish is hot. That’s how you get the cheese to soften and slightly melt, just like the drive-thru version.
- Use American cheese. It may not be fancy, but it really does make it taste like a Filet-O-Fish® copycat.
Serving Ideas
Want the full fast-food-at-home experience? Add:- Oven fries or air fryer fries
- Coleslaw or a simple green salad
- Lemon wedges for squeezing over the fish
- Pickles on the side
Let’s Talk: Did You Try This Copycat Filet-O-Fish® Recipe?
I’d love to know how this turned out in your kitchen. Did your family recognize the flavors? Did you pan-fry, bake, or air fry the fish?- Leave a comment below with any tweaks you made.
- Share this recipe with a friend who always orders a Filet-O-Fish® at McDonald’s.
- Pin or bookmark it for those nights when the fast-food craving hits, but you want to cook at home.
Important Disclaimers
- This recipe is a homemade copycat version of the McDonald’s Filet-O-Fish® sandwich. It is not the original recipe, and we have no affiliation with McDonald’s. All trademarks, including Filet-O-Fish®, are property of their respective owners.
- Any resemblance to the original restaurant dish is based on personal taste testing and publicly available information only. No insider knowledge of proprietary recipes, methods, or ingredients is claimed or implied.
- Simply Copycat Recipes is an Amazon Associate, and we may earn from qualifying purchases made through affiliate links on our site, at no extra cost to you.
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