Ingredients
Fish Filets and Batter
- 4 pieces pollock filet (skinless and boneless, about 4 ounces/115g each)
- ⅔ cup water
- ½ cup all-purpose flour (fluffed, spooned, and leveled)
- 1 tablespoon cornflour (not cornmeal)
- 1 tablespoon cornstarch
- Ground turmeric (optional, for color, a pinch)
- Ground paprika (optional, for color, a pinch)
- Salt (to taste)
- 1 cup breadcrumbs
- Oil for frying (any high smoke point neutral oil, about 2-3 inches in depth)
Tartar Sauce
- ½ cup mayonnaise
- 3 tablespoons pickle, finely chopped (gherkin or dill)
- 2 tablespoons yellow onion, finely diced
- 1 tablespoon capers, minced
- 1 tablespoon white vinegar
- ¼ teaspoon granulated sugar
- Generous pinch of salt
Assembly
- 4 burger buns (recommended brioche buns)
- 4 slices American cheese
Instructions
- Prepare the fish: Pat the pollock filets dry with paper towels. Run a finger down the center of each filet to check and remove any pin bones. Lightly season both sides with salt. Working one filet at a time, fold the ends of the filet over each other in thirds and make shallow cuts along each fold without cutting all the way through to allow the fish to fold better. If folding is difficult, cut the filets to desired size and proceed.
- Make the tartar sauce: In a bowl, mix together mayonnaise, chopped pickles, diced onion, minced capers, white vinegar, sugar, and salt until well combined. Cover and refrigerate until needed.
- Make the fry batter: In a bowl, combine all-purpose flour, cornflour, cornstarch, turmeric, paprika, and salt. Gradually add water while whisking until a smooth batter forms. Set aside and stir again before use.
- Heat the oil: Heat 2 to 3 inches of oil in a deep pan or fryer to 350°F (175°C). Prepare a sheet pan with a cooling rack or a plate lined with paper towels for draining. Have a spider or slotted spoon ready for safely removing fish from hot oil.
- Batter and breadcrumb the fish: Pat the folded fish filets dry again with paper towels. One filet at a time, dip into the wet batter letting excess drip off, then lightly coat with breadcrumbs. Do not pack on the crumbs heavily; just a light coating is sufficient.
- Fry the fish: Maintain oil temperature around 350°F (175°C). Fry the breaded filets in batches for 3 to 5 minutes until golden brown and cooked through. Flip occasionally during frying. When cooked, remove and drain on the cooling rack or paper towels. Look for vigorous oil splattering as an additional indicator that the fish is cooked through and flaky.
- Optional – Steam the buns: Add an inch of water to a steamer or pot with steam basket and bring to a boil. Split buns and place crumb side down in a single layer in the basket. Steam for 10 to 15 seconds. Remove immediately and use.
- Assemble and serve: Place a fried fish filet on each bun bottom, add a slice of American cheese and a generous dollop of tartar sauce, then top with the bun lid. Serve hot and enjoy your homemade Filet-O-Fish sandwich!
Notes
- Fluff, spoon, and level the flour for accurate measurement to ensure light batter.
- Cornflour is not the same as cornmeal; do not substitute cornmeal in the batter.
- Using a spider or slotted spoon helps safely transfer fish in and out of hot oil.
- You can fold the fish fillets or simply cut them into smaller portions for easier handling before battering.
- Steaming the buns is optional but recommended for a soft, warm sandwich experience.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
