Homemade Filet-O-Fish Burger (BAKED!)
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Calories
656 kcal
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Course
Main Course
Homemade Filet-O-Fish Burger (BAKED!)
Description
Homemade Filet-O-Fish Burger (BAKED!) features white fish fillets, such as Ling or Pollock, cut into square shapes to resemble classic fish patties. The fish is first coated in a batter made from egg, mayonnaise, mustard, flour, salt, and pepper, then dredged in toasted panko breadcrumbs to achieve a crunchy crust when baked. Baking avoids deep frying but still produces a crisp outer texture. Once baked, the fish is topped immediately with processed cheese slices that soften without fully melting, maintaining the characteristic texture of familiar fast-food cheese. The sandwich is finished with a tartare sauce made from mayonnaise, chopped dill pickles, capers, parsley, lemon juice, sugar, and salt, adding a tangy, creamy complement to the fish. Toasted brioche buns, warmed briefly in the microwave, provide a tender yet sturdy vessel for the sandwich.
The combination of crunchy breading and delicate, flaky cooked fish creates a satisfying texture contrast. This recipe replicates the square, flat shape of the traditional Filet-O-Fish patty and balances the richness from mayonnaise and cheese. It suits those seeking a homemade fish sandwich with baked preparation for less oil and effort compared to frying.
Notes advise using flat, thin white fish fillets that bake well and shrink about 20% during cooking, and recommend toasted panko breadcrumbs for better crunch. Processed cheese slices closest in color and mild taste to the original provide an authentic finish. The recipe includes a tartare sauce that keeps well refrigerated. Buns similar to brioche are suggested to mimic classic soft texture with sweet flavor.
Ingredients
- 2 cups panko breadcrumbs (Note 1)
- 400 - 500 g / 0.8 - 1 lb White fish fillets , flat / thin (I used Ling, Note 2)
- 4 soft buns , brioche recommended (Note 3)
- 4 lices processed cheese (Note 4)
- cooking spray I use olive oil
Dredge Batter (Note 5):
- 1 egg
- 1 tbsp mayonnaise
- 1 tbsp Dijon mustard (or other mustard)
- 1 tbsp flour
- 1/2 tsp salt
- black pepper
Tartare Sauce:
- 1 cup / 220g mayonnaise
- 1 tbsp dill pickle very finely chopped, or gherkin, cornichon
- 1 tsp parsley chopped, fresh
- 1 tsp capers , drained and finely chopped*
- 1.5 tbsp lemon juice , fresh (or cider vinegar)
- 1 tsp white sugar
- 1/4 tsp salt
Instructions
Tartare Sauce:
- Mix ingredients in a bowl. Set aside for 10 minutes+.
Toast Breadcrumbs:
- Preheat oven to 180C/350F.
- Spread breadcrumbs on a tray. Spray with oil directly down, not from side.
- Bake for 3 - 5 minutes until golden. Immediately transfer to bowl.
- Brush tray clean, spray with oil.
Crumbing / baking:
- Cut fish fillets into square-ish shapes slightly larger than the buns (they shrink when cooked).
- Mix Batter ingredients in a bowl.
- Carefully coat fish in batter (handle with care, fish fillets can be delicate).
- Place in breadcrumbs. Use other hand to cover top and sides with breadcrumbs, pressing to adhere. Transfer to tray. Repeat with remaining fish.
- Bake 12 - 15 minutes until fish is cooked through. Immediately top with cheese - allow residual heat to make it semi melt (do not oven melt processed cheese, you get a plasticy film!).
Assemble:
- Cut buns in half, microwave for 20 seconds to warm through (microwave = stays soft).
- Top with fish and cheese, dollop with tartare sauce. Devour!
Notes
- Use flat, thin white fish fillets like Ling or Pollock cut slightly larger than the buns as they shrink when baked.
- Toasted panko breadcrumbs create a crisp coating and are preferred over standard breadcrumbs.
- Processed cheese slices are added right after baking to soften without melting fully and avoid a plastic film.
- Warm buns briefly in a microwave to keep them soft for sandwich assembly.
- The tartare sauce makes more than needed; it stores well in the fridge for future use.
- For a fried version, follow the crumb and fry steps in the linked schnitzel recipe.
User Reviews
Overall Rating
5
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