Name: The Homemade Filet-O-Fish That Tastes Just Like the Real Deal (But Better)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 4 white fish fillets (cod or pollock, about 4 oz each); ½ cup all-purpose flour; Salt and pepper, to taste; 2 large eggs, beaten; 1 cup plain breadcrumbs or panko; 4 soft hamburger buns; 4 slices American cheese; For the tartar sauce:; ½ cup mayonnaise; 2 tablespoons finely chopped pickles or relish; 1 teaspoon lemon juice; ½ teaspoon sugar

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So here’s the thing—I’ve always had a soft spot for the Filet-O-Fish. It’s nostalgic, comforting, and somehow hits the spot every single time. But once I figured out how to make a copycat version at home? Game over. This homemade Filet-O-Fish is crispy, golden, cheesy, and smothered in a creamy tartar sauce that might just be better than the original. And yep—it’s incredibly easy.

This copycat Filet-O-Fish recipe brings all the familiar flavors of the fast food favorite—crispy fried fish, melty American cheese, fluffy bun, and tangy tartar sauce—right into your own kitchen. A comfort classic you’ll want to make again and again.

Why You’ll Love This Recipe

This recipe brings together everything you love about the original, but with fresher ingredients and way more flavor
It’s super easy to make—even the tartar sauce comes together in just minutes
Perfect for a weeknight dinner or weekend treat, especially when those fast food cravings hit
You can customize it to your liking (more sauce, different cheese, a brioche bun… go wild)

Ingredients

You’ll need simple ingredients like white fish fillets (cod or pollock are great), all-purpose flour, breadcrumbs, American cheese slices, soft hamburger buns, and pantry staples to make the tartar sauce.

Find the full list of ingredients and measurements in the recipe card below.

Directions

Prep the Tartar Sauce

Start by mixing up the tartar sauce so the flavors have time to hang out. Stir together mayo, chopped pickles, lemon juice, and a little bit of sugar. Pop it in the fridge while you work on everything else.

Set Up the Dredging Station

You’ll need three shallow bowls: one with flour (seasoned with salt and pepper), one with beaten eggs, and one with breadcrumbs. This is how we get that crispy, golden crust.

Coat and Fry the Fish

Pat the fish fillets dry and dredge them—first in flour, then egg, and finally the breadcrumbs. Heat some oil in a skillet and fry the fillets until they’re golden brown and cooked through, about 3 to 4 minutes per side.

Toast the Buns

This step makes all the difference. Lightly toast the buns in a dry pan or under the broiler for just a minute until they’re warm and slightly crisp.

Assemble Your Sandwich

Spread a generous spoonful of tartar sauce on the bottom bun, top it with a slice of American cheese, then your crispy fish fillet, and finish with the top bun. That’s it—you’ve got yourself a Filet-O-Fish!

Expert Tips and Tricks

Use a neutral oil like canola or vegetable for frying so the fish flavor shines
If your fish fillets are really thick, slice them horizontally so they cook quickly and evenly
Don’t skip the toasting—it keeps the sandwich from getting soggy
You can make the tartar sauce ahead of time—it tastes even better the next day

Recipe Variations and Possible Substitutions

Swap out the fish for another mild white fish like haddock or tilapia
Use panko breadcrumbs for an extra crispy coating
Not a fan of American cheese? Try cheddar or Swiss
Brioche buns, potato rolls, or even mini slider buns all work great

Serving and Pairing Suggestions

Serve these sandwiches with crispy shoestring fries or baked sweet potato wedges for a full fast-food-at-home experience. A side of coleslaw or pickles cuts through the richness beautifully, and if you’re feeling fancy, serve with a lemon wedge on the side for a little extra zing.

Storage and Reheating Tips

The sandwiches are best fresh, but you can store leftover cooked fish in the fridge for up to 2 days. Reheat in a toaster oven or air fryer to bring back the crispiness. I don’t recommend microwaving—they get soggy fast. Store leftover tartar sauce in the fridge in an airtight container for up to a week.

FAQs

Can I bake the fish instead of frying it?
Yes! Bake at 425°F for about 15-20 minutes, flipping halfway through. It won’t be quite as crispy but still delicious.

What fish is best for this recipe?
Cod or pollock are classic, but any mild, flaky white fish works great.

Can I make it gluten-free?
Absolutely—just use gluten-free breadcrumbs and buns, and double-check your flour.

How do I keep the fish crispy?
Make sure your oil is hot enough when frying (around 350°F), and don’t overcrowd the pan. Drain on a wire rack instead of paper towels to keep the bottom from steaming.

Conclusion

Once you try this homemade Filet-O-Fish, I promise you’ll never look at the drive-thru version the same way again. It’s crispy, cheesy, saucy, and completely satisfying. The best part? You can make it exactly the way you like it—and you don’t even have to leave the house. Let me know if you try it, I’d love to hear how yours turned out!

The Homemade Filet-O-Fish That Tastes Just Like the Real Deal (But Better)

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Author: Touria Elkoudssi
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 6–8 sandwiches 1x
Category: Sandwiches, Dinner
Method: Frying
Cuisine: American

Instructions

Make the tartar sauce: In a small bowl, stir together mayonnaise, chopped pickles, lemon juice, and sugar. Chill in the fridge while you prep the rest.
Set up dredging station: Place flour (seasoned with salt and pepper), beaten eggs, and breadcrumbs into three separate shallow bowls.
Coat the fish: Pat the fillets dry. Dredge each one in flour, then dip in egg, then coat with breadcrumbs.
Fry the fish: Heat about ½ inch of oil in a skillet over medium-high heat. Fry fish 3–4 minutes per side or until golden brown and cooked through. Drain on a wire rack.
Toast the buns: Lightly toast the hamburger buns in a dry skillet or under the broiler.
Assemble the sandwiches: Spread tartar sauce on the bottom bun, add a slice of American cheese, top with the hot crispy fish fillet, and finish with the top bun. Serve immediately.

Notes

If your fillets are very thick, slice them in half horizontally for faster cooking.
Panko breadcrumbs add extra crispiness.
The tartar sauce tastes even better made ahead.
You can bake the fish at 425°F for 15–20 minutes if you prefer not to fry.