Fried Cod Fish Sandwich (Filet-O-Fish Inspired)
Inspired by the original Filet-O-Fish, our Fried Cod Fish Sandwich is crispy, tender, and tangy in every bite. With a large filet of crispy fried cod, this fish sandwich is topped with homemade tartar, a half slice of American cheese, and a steamed bun. It’s just like the classic McDonald's version but only better, in our opinion.
Servings: 4 sandwiches
Calories: 747kcal
Ingredients
Fish Sandwiches
- 24 oz Cod Icelandic Cod or similar fish
- Salt
- Pepper
- 2 qt peanut oil or other neutral frying oil
- 2 cups flour divided
- 1 ½ tablespoon Old Bay Seasoning divided
- ½ tablespoon paprika
- 1 teaspoon turmeric
- ½ teaspoon white pepper
- ½ teaspoon baking powder
- 1 large egg
- 1 cup sparkling water
- 4 hamburger buns
- 2 slices cheddar cheese
Tarter Sauce
- ½ cup mayonnaise
- 3 tablespoon dill pickle diced
- 1 tablespoon capers diced
- 1 tablespoon parsley fresh chopped
- 1 tablespoon lemon juice
- 2 teaspoon Dijon mustard
- Salt to taste
- Pepper to taste
Instructions
- Pour the frying oil into a large heavy bottom pan and heat over medium-high until it reaches 375°F then lower the stove to maintain that temperature.
- Combine mayonnaise, Dijon, lemon juice, pickles, capers, and parsley in a small bowl. Season with salt and pepper, then set aside until serving.
- Using your buns as a guide, cut the cod into squares of a similar size. Our portions usually range from 4-6oz. Season liberally with salt and pepper and place on a wire rack set over a baking pan.
- The dry dredge is simply made in a wide, shallow bowl with flour and Old Bay seasoning. For the wet dredge, combine flour, Old Bay, paprika, turmeric, white pepper, baking powder, salt, and pepper. Mix in the egg then whisk in the sparkling water. The consistency should be that of a salad dressing.
- Place a portion of the fish in the flour, flipping and pressing in the edges to coat it entirely in the flour. Return to the wire rack and repeat with the remaining fish.
- Once the oil is heated, working one at a time, dunk a portion of the flour-coated fish into the dredge batter, ensuring it is completely submerged. Remove it and let all the excess drip off.
- Carefully lower the fish into the oil, and fry for 2-3 minutes, then turn it over with tongs and fry another 2 minutes, or until golden brown and cooked through. Transfer to a wire rack to cool and allow excess oil to drip off.
- Steam the buns for 10 seconds in a steamer basket or strainer placed over a small pot of simmering water.
- To assemble, slather the bottom bun with tartar sauce. Top with a piece of fried fish, a half slice of cheddar cheese, more tartar sauce then the top bun. Give it a squeeze and enjoy!
Video
Notes
Scroll up to view a visual walkthrough of the recipe.
If you love sandwiches, try our Grilled Cheese with Butter Chicken Sauce, Italian Sausage Sandwich with Peppers, or Grilled Jerk Chicken Sandwiches.
Ingredient Substitutions
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- Cod: While cod was used in the original filet-o-fish, they currently use Alaskan pollack, but haddock or halibut can also be used.
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- Old Bay Seasoning: If you have trouble finding Old Bay, try this copycat recipe or simply replace it with celery salt.
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- Turmeric: This can be omitted if you are unable to find turmeric.
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- Sparkling Water: Light beer is a great option instead of sparkling water in this recipe.
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- Tartar Sauce: Go store-bought if you don't want to make your own.
Nutrition
Calories: 747kcal | Carbohydrates: 73g | Protein: 45g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 140mg | Sodium: 1959mg | Potassium: 935mg | Fiber: 4g | Sugar: 4g | Vitamin A: 825IU | Vitamin C: 6mg | Calcium: 234mg | Iron: 7mg