If you’re on the hunt for a delightful twist on a classic fast-food favorite, you’ve come to the right place. This Homemade Baked Filet-O-Fish Burger with Dill Tartar Sauce Recipe takes that beloved combo of flaky fish, melty cheese, and creamy sauce and elevates it with fresh, homemade ingredients and a baking method that’s both healthier and fuss-free. Imagine biting into a perfectly crisp, golden crust surrounding tender white fish, all layered with tangy dill tartar sauce that sings with brightness. It’s comfort food made elegant and fresh, ready to impress family and friends anytime you crave something special.
Ingredients You’ll Need
These straightforward ingredients strike the perfect balance between simplicity and flavor. Each component plays a critical role—whether it’s the crunchy panko for texture, the creamy homemade dill tartar sauce to brighten the fish, or the soft brioche bun to wrap it all together with a pillowy hug.
- 2 cups panko breadcrumbs: Provides the light, crispy coating that gives the fish its irresistible crunch.
- 400 – 500 g / 0.8 – 1 lb white fish fillets (Ling recommended): Opt for a mild, flaky white fish that bakes up tender and juicy.
- 4 soft buns (brioche preferred): Adds a slightly sweet, rich base that complements the savory fish perfectly.
- 4 slices processed cheese: Melts beautifully to add creamy richness balancing the tangy sauce.
- Oil spray (olive oil preferred): Helps achieve a golden bake without deep frying, keeping it lighter.
- 1 egg: Binds the breadcrumbs and fish together for a sturdy yet tender filet.
- 1 tbsp mayonnaise: Adds moisture and richness to the fish mixture.
- 1 tbsp Dijon mustard: Brightens the batter and enhances flavor complexity.
- 1 tbsp flour: Helps coat and hold the fish for the breadcrumb crust.
- 1/2 tsp salt: Essential for seasoning the fish and balancing flavors.
- Black pepper: Adds subtle heat and depth to the fish and coating.
- 1 cup / 220g mayonnaise (for tartar): The creamy base for the dill tartar sauce.
- 1 tbsp finely chopped dill pickle / gherkin / cornichon: Introduces crunch and tang to the tartar sauce.
- 1 tsp fresh parsley, chopped: Provides herbal freshness in the sauce.
- 1 tsp capers, drained and finely chopped: Adds bursts of briny, savory flavor to the tartar sauce.
- 1.5 tbsp fresh lemon juice: Brightens the tartar sauce with citrus zing.
- 1 tsp white sugar: Balances the acidity in the tartar sauce for perfect harmony.
- 1/4 tsp salt (for tartar sauce): Enhances overall flavor.
How to Make Homemade Baked Filet-O-Fish Burger with Dill Tartar Sauce Recipe
Step 1: Prepare the Dill Tartar Sauce
Start by mixing together the mayonnaise, finely chopped dill pickles, parsley, and capers in a small bowl. Add the fresh lemon juice, sugar, and salt, then stir well until everything is fully combined. This vibrant dill tartar sauce is the heart of the burger, bringing a zesty, creamy punch that perfectly complements the delicate fish.
Step 2: Prepare the Fish Fillets
Pat the white fish fillets dry and cut into four even portions depending on your fillet size. In a shallow dish, combine the flour, salt, and black pepper. Dredge each piece lightly in this mixture, then set aside. The flour coating helps the egg and breadcrumb layers stick better, making sure your fish stays intact and crispy after baking.
Step 3: Assemble the Coating for Baking
In a bowl, whisk together the egg, mayonnaise, and Dijon mustard until smooth. Dip each floured fish piece into this egg mixture, allowing any excess to drip off, then press into the panko breadcrumbs coating all sides evenly. Using panko breadcrumbs ensures that satisfying crunch while baking without deep frying.
Step 4: Bake the Fish Filets
Preheat your oven to 200°C (around 400°F). Place the breaded fish filets on a lightly oiled baking tray (use olive oil spray for a healthier touch). Spray the tops of the coated fish lightly with oil to encourage a golden finish. Bake for 18-20 minutes, turning halfway through, until the fish is cooked through and the crust is crisp and golden brown.
Step 5: Toast the Buns and Assemble
Lightly toast the brioche buns for extra warmth and softness. Place a slice of processed cheese on the bottom half of each bun while still warm, so it begins to melt slightly. Add the freshly baked fish filet on top, then generously spoon the dill tartar sauce over it. Cap with the top bun and get ready to enjoy an unbeatable homemade take on a beloved classic.
How to Serve Homemade Baked Filet-O-Fish Burger with Dill Tartar Sauce Recipe
Garnishes
Fresh garnishes elevate your burger to the next level. Crisp lettuce or finely sliced cucumber add refreshing crunch, while a few sprigs of dill or parsley echo the flavors in the tartar sauce. A squeeze of lemon over the fish brings an extra pop of brightness that contrasts wonderfully with the creamy sauce.
Side Dishes
This burger pairs beautifully with light, crispy sides. Think homemade sweet potato fries, a fresh mixed green salad with vinaigrette, or even crispy oven-baked potato wedges. For a more indulgent touch, a side of creamy coleslaw complements the fish’s crispy texture and the richness of the dill tartar sauce.
Creative Ways to Present
Want to impress guests? Serve these burgers open-faced on wooden boards with an array of small bowls filled with extra tartar sauce, lemon wedges, and pickles. Wraping individual burgers in parchment paper adds rustic charm and convenience for casual gatherings or picnics. You can also experiment by swapping the brioche buns for lightly buttered English muffins to mix textures and flavors.
Make Ahead and Storage
Storing Leftovers
Once assembled, leftovers are best kept separate—store the fish filets wrapped in foil or airtight container, the tartar sauce in a small sealed jar, and buns in a bread bag. Keeping the components separate preserves texture and flavor so nothing becomes soggy.
Freezing
You can freeze just the baked fish filets after they’ve cooled completely. Place them in a single layer on a baking sheet until frozen, then transfer to airtight containers or freezer bags for up to 1 month. Avoid freezing the tartar sauce or buns to maintain quality.
Reheating
Reheat frozen fish filets in a preheated oven at 180°C (350°F) for about 10 minutes until warm and crisp. Avoid microwaving as it can make the crust soggy. Toast the buns fresh and add the tartar sauce right before serving to keep the burger tasting freshly made.
FAQs
Can I use other types of fish for the Homemade Baked Filet-O-Fish Burger with Dill Tartar Sauce Recipe?
Absolutely! While Ling or other firm white fish work best for texture, you can substitute cod, haddock, or pollock. Just ensure the fillets are thick enough to hold together and bake well.
Is it possible to make this recipe gluten-free?
Yes, simply swap the panko breadcrumbs and flour for gluten-free alternatives such as crushed gluten-free crackers or cornmeal and a gluten-free flour blend.
Can I prepare the dill tartar sauce ahead of time?
Definitely! The sauce can be made up to 3 days ahead and refrigerated. The flavors actually deepen and meld beautifully when given time to rest.
What if I don’t have processed cheese slices?
Go for mild melting cheeses like mozzarella or mild cheddar slices. They won’t exactly replicate the classic taste but will still add delightful creaminess to your burger.
How do I make sure the fish stays moist when baking?
Coating the fish well in egg and mayonnaise helps retain moisture, and baking at a high temperature for a short time ensures the fish cooks quickly without drying out.
Final Thoughts
There’s something so satisfying about crafting your own version of a fast-food classic that feels fresh and nourishing. This Homemade Baked Filet-O-Fish Burger with Dill Tartar Sauce Recipe is proof you don’t need to sacrifice flavor or texture for health. It’s crispy, creamy, and bursting with layers of brightness and comfort—perfect for a family dinner or a fun weekend treat. I wholeheartedly encourage you to try it soon and watch this become one of your favorite homemade go-tos!
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Homemade Baked Filet-O-Fish Burger with Dill Tartar Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Homemade Filet-O-Fish Burger recipe offers a healthier take on the classic fast-food favorite by baking the fish fillets instead of frying. Crispy panko-coated white fish fillets are layered with creamy cheese, tangy homemade tartar sauce, and soft brioche buns to create a delicious and satisfying seafood sandwich perfect for a quick lunch or dinner.
Ingredients
Fish and Coating
- 2 cups panko breadcrumbs
- 400 – 500 g (0.8 – 1 lb) white fish fillets (flat / thin, such as Ling)
- 1 egg
- 1 tbsp flour
- 1/2 tsp salt
- Black pepper, to taste
- Oil spray (olive oil recommended)
Buns and Cheese
- 4 soft buns (brioche recommended)
- 4 slices processed cheese
Tartar Sauce
- 1 cup (220g) mayonnaise
- 1 tbsp dill pickle/gherkin/cornichon, very finely chopped
- 1 tsp fresh parsley, chopped
- 1 tsp capers, drained and finely chopped
- 1.5 tbsp lemon juice (fresh or cider vinegar)
- 1 tsp white sugar
- 1/4 tsp salt
Condiments
- 1 tbsp mayonnaise
- 1 tbsp dijon mustard (or other mustard)
Instructions
- Prepare the Fish Fillets: Pat the white fish fillets dry. Season them with salt and black pepper on both sides. Set up a breading station with beaten egg mixed with 1 tbsp mayonnaise and 1 tbsp dijon mustard in one bowl, and the panko breadcrumbs in another. Lightly coat each fillet in the flour, then dip into the egg-mustard-mayo mixture, and finally coat thoroughly with panko breadcrumbs.
- Preheat and Prepare for Baking: Preheat your oven to 200°C (400°F). Place a wire rack on a baking sheet and spray it generously with olive oil spray to prevent sticking and encourage crispiness. Place the breaded fish fillets on the wire rack. Spray the tops of the fillets lightly with oil spray to help them brown evenly.
- Bake the Fish Fillets: Bake the fish in the preheated oven for about 18-20 minutes, flipping halfway through, until the coating is golden brown and fish is cooked through and flakes easily with a fork.
- Make the Tartar Sauce: While the fish bakes, mix together mayonnaise, finely chopped dill pickle, fresh parsley, capers, lemon juice, white sugar, and salt in a bowl. Stir well to combine and adjust seasoning to taste.
- Toast the Buns and Assemble: Lightly toast the brioche buns in a pan or oven until golden. Spread tartar sauce generously on the bottom half of each bun. Place the baked fish fillet on top, add a slice of processed cheese, and cover with the top bun.
- Serve: Serve your Homemade Filet-O-Fish Burger warm with your favorite side, such as fries or a side salad.
Notes
- Note 1: Panko breadcrumbs provide a crispy texture and are preferred for coating the fish fillets.
- Note 2: Use flat, thin white fish fillets such as Ling for even cooking and optimal texture.
- Note 3: Brioche buns add a slight sweetness and softness that complements the fish burger well.
- Note 4: Processed cheese melts nicely and is traditional in Filet-O-Fish burgers, but feel free to use any mild melting cheese.
