Homemade McDonald’s Filet-O-Fish burger! An epic fish burger that tastes remarkably similar to the real deal with the added bonus that it’s bigger, you know what goes in it, and it’s healthier ’cause it’s BAKED!! (Though you can totally fry it)
Homemade Filet O Fish Burger
Skip the Drive Through of Shame. It’s incredibly quick and easy to make Filet-O-Fish at home, and you don’t even need to fry!
Plus, you can make bigger ones at home. Ever notice how small the Maccers Filet-O-Fish are? Those teeny fish burgers barely scrape the bottom of my stomach.
At least we can make proper meal-size ones at home!
A homemade fish burger with a crunchy crumb that tastes just like McDonald’s Filet-O-Fish!
Baked Crumbed Fish Patties
I’ve been making faux oven-fried things most of my adult life, and for most of that time was disappointed by how the crumb came out all splotchy with white & burnt bits no matter how brutally I doused with oil spray.
So this is how I make all things crumbed in the oven: toast the breadcrumbs + one seasoned dredge batter with stronger glueing powers + oil spray = guaranteed golden, crunchy baked crumbed anything (baked crumbed fish, in this case). 🙂
I just recently shared a baked crumbed Chicken Tenders recipe using this same method where I wrote more about the logic so if you’re so inclined, pop over there for a read. It’s all driven by love of fried food vs waist and bottom expansion. The bonus is clean hands – no marshmallow fingers!
Yes, your fish will come out warped. They won’t be perfectly square and flat, like the boxed ones in the frozen section of the supermarket. We’re using fresh fish here, so warpage is the price we pay for true fish flavour and texture.
I’m totally cool with that!
Copycat McDonald’s Tartare Sauce
A quick inspection of the Filet-O-Fish ingredients followed by a taste test (yes, I did the Drive Through of Shame for this recipe!) is all it took to ascertain that the Tartare Sauce is pretty standard. Mayo, pickles / gherkins, capers, lemon juice, salt, sugar, parsley.
It’s just my basic Tartare Sauce recipe, minus dill plus a touch extra sugar (surprise, surprise ?).
I make my homemade Filet-O-Fish burger using brioche buns because they are the closest to the super soft, super sweet buns used by McDonald’s. Though…. not as sweet and not quite as soft… but close enough!
And as for the cheese, in the spirit of copy-catting, I used this smoked processed cheese that I found at Coles (Aussie supermarket) with the signature Maccers orange hue but strangely lacking in smoked flavour. ? So it’s perfect!
But any processed cheese will do. Or you could be a real rebel and use real cheese. ? – Nagi x
- Homemade Sausage and Egg McMuffins
- Big juicy Beef Burgers
- Chicken Burger – juicy seasoned chicken breast steak with the lot!
- Nando’s Peri Peri Chicken Burger – chicken marinated in a homemade flavour bomb Peri Peri sauce
- Veggie Burger – Meatless made amazing. Puts those doughy bricks at the shops to shame!
- Browse all Burgers and Sandwiches & Sliders recipes
And more fish recipes!
- Crispy Pan Fried Fish
- Baked Fish with Lemon Cream Sauce
- Brazilian Fish Stew
- Honey Garlic Salmon and Lemon Honey Glazed Salmon – super quick!
- Parmesan Crusted Salmon
- Fish Pie!
- See all Fish recipes
Watch how to make it
Homemade Filet-O-Fish Burger (BAKED!)
- 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 slices processed cheese (Note 4)
- Oil 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
- 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
- Mix ingredients in a bowl. Set aside for 10 minutes+.
- 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!).
- Cut buns in half, microwave for 20 seconds to warm through (microwave = stays soft).
- Top with fish and cheese, dollop with tartare sauce. Devour!
* Tartare Sauce - Makes more tartare than probably required but it's a tragedy if there's no enough so I err on the side of caution. Keeps for ages in fridge.
* Fry option - follow dredge / crumb / fry steps in this Schnitzel recipe (video included)
* More background about this toasting / unusual single Dredge Batter / oven-fried technique in this Crunchy Baked Chicken Tenders recipe. It's all driven by love of fried food / attempt to control waist expansion. 7. Nutrition per serving, assuming 1/2 cup of tartare sauce is used across all 4 burgers.
Life of Dozer
How am I supposed to work when this golden furry head keeps butting in to see what I’m doing??