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
Scale
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.
