Fish Filet Sandwich Recipe

This is a straightforward homemade version of the McDonald’s fish filet sandwich — crispy breaded cod, soft squishy buns, melty cheese, and that tartar sauce hit. It’s easy, weirdly comforting, and way more satisfying than drive-thru.

Jump to Recipe

Quick Summary

• Prep time: 15 mins
• Cook time: 10 mins
• Flavor: crispy, creamy, buttery
• Great for: fast food cravings, fry night, eating with zero shame

Why I Like This Recipe

Honestly? I made it because I was craving fast food but couldn’t justify another $15 on a combo meal. And it hit the spot. Crunchy fish, soft bun, melty cheese… it’s weirdly perfect. Like, you don’t expect it to be this good — but it is. I’ve made it three times this month. Not proud. A little proud.

Ingredients

• Canola oil, for frying
• 4 cod fillets (about 4″x4″, 1″ thick)
• 1 tsp kosher salt, divided
• 1 large egg
• 1 tbsp mayo
• 1 tbsp Dijon mustard
• 1 tbsp cornstarch
• 1 tbsp all-purpose flour
• ¼ tsp paprika
• 2 cups panko
• 4 brioche hamburger buns
• 4 slices processed American cheese
• 2 tsp water
• McDonald’s-style tartar sauce (store-bought or DIY)
• Fries (optional but like… c’mon)

How To Make Fish Filet Sandwich

1. Heat the oil: Pour about 2″ of oil into a Dutch oven, bring to 360°F. Preheat oven to 200°F for keeping the fish warm.
2. Mix the batter: Whisk egg, mayo, mustard, cornstarch, flour, paprika, ½ tsp salt.
3. Bread the fillets: Dip each cod piece into the batter, then into panko. Coat both sides. Let them sit for a sec.
4. Fry time: Gently drop 2 fillets in the oil. Fry till golden brown — about 3–5 mins. Flip ‘em once or twice. Place on a wire rack in the oven while you fry the rest.
5. Steam the buns: Place bottom buns with cheese slices on a plate. Cover with damp paper towel and bowl. Microwave 15–20 secs. Repeat with top buns (no cheese, obviously).
6. Assemble: Fish on cheesy bottom bun, slather with tartar sauce, top bun on top. Eat hot. Repeat for the rest.

Tips for Success

• Let excess batter drip off or panko won’t stick right.
• Use thick fillets — thin ones dry out fast.
• Don’t skip the bun steam trick. Total game changer.
• Cheese melts better if you let it sit on the bun before microwaving.

Storage and Reheating

• Fridge: Store leftover fish in foil or airtight container. 2 days max.
• Reheat: Oven at 350°F, 10–12 mins to crisp it back up.
• Don’t: Microwave the fish. Just… don’t.

FAQs

Common Mistakes and How to Dodge Them

• Soggy breading: Let the fillets rest after breading so the crust sticks.
• Greasy fish: Oil not hot enough = sad soggy crust.
• Over-frying: 5 minutes max. If it’s golden, it’s done.
• Dry fillets: Use thicker cuts — anything too thin will crisp up too fast.
• Cheese not melted: Steam your buns right. Trust me. It’s not the same cold.

Nutrition Facts (Per Sandwich – est.)

• Calories: 540
• Total Fat: 27g
• Saturated Fat: 8g
• Cholesterol: 75mg
• Sodium: 780mg
• Potassium: 290mg
• Total Carbohydrate: 48g
• Dietary Fiber: 2g
• Sugars: 5g
• Protein: 25g