Homemade Filet O Fish Burger – The Ultimate Guide to Making It Like McDonald’s (But Better)

If you’ve ever craved that crispy, cheesy, tangy bite of a McDonald’s Filet-O-Fish, you’re not alone. But what if you could make it better—right in your kitchen? This guide breaks down everything you need to create a homemade filet o fish burger that rivals (or even beats) the drive-thru classic. From picking the perfect fish and frying it to golden perfection to crafting that iconic tartar sauce, we’re going full flavor and full control.

You’ll also find tasty variations, chef tips, and side pairing ideas to build a full meal around your burger. Whether you’re cooking for one or hosting a fish-fry night, this recipe-driven guide helps you turn a fast food favorite into a gourmet win.

Don’t miss our crispy fish fillet techniques if you want extra crunch every time.

Understanding the Homemade Filet O Fish Burger Craze

Why the Filet O Fish Burger Is a Cult Favorite

Despite fierce competition from burgers and nuggets, the Filet-O-Fish has held a firm spot in fast food menus since 1962. Originally created for Catholic customers avoiding meat on Fridays, it became a quiet powerhouse for McDonald’s. The combo of crispy fish, creamy tartar sauce, melted cheese, and a soft bun has nostalgic appeal—and serious taste payoff.

Making a homemade filet o fish burger lets you bring all those qualities to the table, while skipping the processed ingredients. Plus, you get to choose your favorite fish and play with sauces or spices.

A Quick Look at McDonald’s Iconic Fish Sandwich Origins

The original Filet-O-Fish was invented in Cincinnati by Lou Groen, a McDonald’s franchise owner. It featured a slice of fried Atlantic cod, a half slice of American cheese, and tartar sauce—nothing fancy, just timeless comfort food. Today, McDonald’s uses wild-caught Alaska Pollock and sticks closely to the original formula.

Recreating it at home? You’re free to elevate every part—especially the fish and sauce. Want to learn how to steam your bun like the pros? Stay tuned, that’s coming up.

Choosing the Right Fish for Your Homemade Filet O Fish Burger

What Fish Is Used in McDonald’s Filet-O-Fish?

The original McDonald’s Filet-O-Fish features wild-caught Alaska Pollock. It’s lean, affordable, and has a mild flavor that pairs well with tartar sauce and melty cheese. But here’s the thing: at home, you can do even better.

Pollock is great if you’re after that exact nostalgic taste. It fries beautifully and has a soft, flakey texture that mimics the fast-food version closely. But if you want more richness or a bolder taste, there are fantastic alternatives.

Best Types of Fish for Homemade Fish Sandwiches

Let’s look at top choices for crafting a next-level homemade filet o fish burger:

Pro Tip: Choose fillets about 1/2 to 3/4 inch thick. Thicker fish may need longer frying or baking times, which can overcook the breading.

Not sure where to begin? Discover great ideas like this Grilled Ahi Tuna Recipe if you’re looking for bolder options in your fish selection.

When shopping, opt for fresh or flash-frozen wild-caught varieties for the best flavor. Avoid heavily processed fish blocks or pre-breaded patties—they defeat the point of homemade.

You can also learn more from our Louisiana seafood guide to better understand your fish options.

Preparing the Perfect Crispy Fish Fillet

How to Bread and Fry Fish for Maximum Crunch

To nail that iconic Filet-O-Fish texture, it all starts with proper breading. Here’s a step-by-step to get golden, crispy perfection every time:

1. Dry the fish: Pat each fillet dry with paper towels to remove moisture.
2. Season the fish: Lightly salt and pepper both sides for base flavor.
3. Three-step dredge:
   • Flour: Coat in all-purpose flour to help the egg stick.
   • Egg wash: Dip in beaten egg (you can add a splash of milk or water).
   • Breadcrumbs: Press into panko breadcrumbs for an airy, extra-crunchy crust.

Oil temperature matters: Fry at 350°F (175°C). Too low and your crust gets soggy; too high and it burns before the fish cooks through.

Pro Tip: Don’t overcrowd the pan—cook 1–2 fillets at a time to maintain oil heat and ensure even browning.

Frying not your thing? You’ve got solid options that still deliver on texture and taste.

Oven-Baked and Air-Fryer Alternatives for a Healthier Take

If you’re watching calories or just prefer a cleaner kitchen, you can absolutely still make a killer homemade filet o fish burger with these methods:

Oven-Baked

• Preheat to 425°F
• Place breaded fish on a wire rack over a baking sheet
• Spray lightly with oil for crispiness
• Bake for 15–18 minutes, flipping halfway through

Air-Fried

• Preheat air fryer to 390°F
• Spray both sides of the fish lightly with cooking spray
• Cook for 10–12 minutes, flipping once halfway through

Looking for inspiration? Try this Bar Harbor Clam Chowder Recipe for a seafood-based side that pairs beautifully.

No matter which cooking method you choose, let the fillets rest for 2–3 minutes before assembling your burger. This prevents the cheese from sliding off due to excess moisture.

Crafting the Signature Tartar Sauce

Classic Tartar Sauce Recipe with a Twist

A true homemade filet o fish burger wouldn’t be complete without its creamy, tangy companion—tartar sauce. The store-bought kind may work in a pinch, but homemade? Game changer.

Here’s a fast and flavorful recipe to whip up in 5 minutes:

Homemade Tartar Sauce Ingredients:

• 1/2 cup mayonnaise
• 1 tablespoon finely chopped pickles (or relish)
• 1 teaspoon capers (optional for bold flavor)
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 teaspoon chopped fresh dill or parsley (optional)

Instructions:

1. Combine all ingredients in a small bowl.
2. Mix well until smooth.
3. Refrigerate for at least 30 minutes for best flavor.

Flavor Tip: For a subtle kick, stir in a dash of hot sauce or a pinch of smoked paprika.

This sauce isn’t just for burgers—use leftovers as a dip for fries, fish sticks, or even roasted veggies.

Store-Bought vs Homemade: What Tastes Better?

Let’s break it down:

Sure, jarred tartar sauce is convenient. But if you’re aiming for a truly elevated burger experience, homemade wins every time.

Don’t miss our healthy tuna pasta salad for another creamy seafood pairing that works beautifully for light lunches.

Assembling the Ultimate Homemade Filet O Fish Burger

Best Buns for a Fish Burger

Not all buns are created equal—especially when it comes to the delicate balance of texture and flavor in a homemade filet o fish burger. The goal? Soft, pillowy, and slightly sweet to offset the tangy tartar and crispy fish.

Here are some bun options that deliver:

Pro Tip: Steam the buns for 30 seconds over boiling water or microwave them wrapped in a damp paper towel to mimic that soft, cloud-like McD’s texture.

Layering Like a Pro: Cheese, Fish, Sauce, Bun

The order and balance of ingredients make or break your final burger. Here’s how to layer like a fast-food pro (with way better ingredients):

Layer Breakdown:

1. Bottom Bun – lightly toasted or steamed
2. Slice of American Cheese – just one slice for that classic melt (or try sharp cheddar for extra kick)
3. Hot Fish Fillet – still crisp, placed right on the cheese to encourage melting
4. Generous Spoonful of Tartar Sauce – over the fish, not under
5. Top Bun – soft, warm, and ready to seal the flavor

Quick Tip: Assemble immediately after cooking while everything’s hot for max melt and flavor.

Looking for more fish-forward inspiration? Don’t miss our Perfect Ahi Tuna Steak Recipe for a gourmet twist on seafood sandwiches.

By this point, you’ve built the perfect patty, mixed up your own sauce, and now layered it all to perfection. Let’s keep it going.

Sides and Pairings That Complete the Meal

Best Fries or Chips to Serve with Filet O Fish

Every great burger needs an equally crave-worthy side. Whether you’re going traditional or creative, your homemade filet o fish burger deserves a solid supporting cast.

Classic Pairings:

• Shoestring Fries: Just like the fast-food legends—thin, crispy, and salted.
• Waffle Fries: More surface area = more crunch and flavor.
• Sweet Potato Fries: A slightly sweet contrast to the savory fish and tartar.
• Kettle Chips: Perfect for low-effort prep and bold crunch.

Want something a bit more refined? Try baking thick-cut steak fries tossed in garlic powder and sea salt.

You can also go lighter without sacrificing flavor.

Fresh Slaws and Pickled Sides That Add Crunch

A zesty slaw or acidic pickle cuts right through the richness of a fish burger, balancing every bite. Here are some fresh sides worth prepping:

• Apple Cabbage Slaw: Sweet, tart, and crunchy. Great for texture.
• Quick-Pickled Red Onions: Soak sliced onions in vinegar, salt, and sugar for 30 minutes.
• Classic Dill Pickles: Sliced or whole, they cleanse the palate.
• Cucumber Salad with Lemon and Dill: Light and refreshing, pairs well with tartar.

Need more seafood pairing inspo? Check out our crispy fish fillet guide to level up your meal from the ground up.

Mix and match your sides for a full fast-casual style meal—minus the drive-thru guilt.

Homemade Fish Burger Variations

Spicy Fish Burger, Cajun Style, and More

Tired of the same old flavors? Good. Your homemade filet o fish burger doesn’t have to stick to tradition. These spicy and regional twists bring serious personality to your plate.

Spicy Cajun Filet Burger

• Coat fish in Cajun seasoning before breading.
• Add cayenne to the flour dredge for heat.
• Swap tartar sauce for remoulade (Creole-style mayo-based sauce).

Sriracha Slaw Fish Burger

• Top your fish with an Asian-style slaw: shredded cabbage, carrots, lime juice, and a dash of Sriracha.
• Use a brioche bun for balance.

Buffalo-Style Filet

• After frying, toss the fish fillet in buffalo sauce.
• Replace tartar with ranch or blue cheese dressing.

Chili-Lime Baja Fish Burger

• Marinate fish in lime juice, chili powder, and garlic.
• Add fresh avocado and chipotle mayo.

Flavor Tip: Fish is a blank canvas—don’t be afraid to layer on big flavors. You can even pair these with one of our halal chicken nugget-inspired sauces for a fusion mashup.

Vegan and Gluten-Free Fish Burger Options

Whether you’re plant-based or gluten-sensitive, there’s no need to miss out.

Vegan Version

• Use tofu or jackfruit patties, battered in nori (for sea flavor).
• Vegan mayo + dill pickles make an awesome “tartar.”

Gluten-Free Version

• Use rice flour or cornstarch instead of all-purpose flour.
• Opt for gluten-free panko or crushed rice crackers for crunch.
• Pair with a gluten-free bun (or even lettuce wraps).

Looking for inspiration? Try our power bowl vegan ideas for more plant-forward meals.

These creative twists don’t just accommodate dietary needs—they level up your burger game in ways you might not expect.

Mistakes to Avoid When Making a Homemade Filet O Fish Burger

Common Errors That Ruin the Texture and Flavor

Even with the best ingredients and intentions, a few slip-ups can derail your burger. Here are the most common mistakes—and how to dodge them:

1. Using Wet Fish
Moisture ruins crispy breading. Always pat fillets dry before seasoning or dredging.

2. Skipping the Dredging Layers
Skipping flour or egg wash means the crumbs won’t stick. You need all three steps: flour, egg, breadcrumbs.

3. Frying at the Wrong Temperature
If your oil’s not hot enough (350°F is ideal), the fish will absorb too much and get greasy instead of crisp.

4. Overcooking the Fish
Fish cooks fast—2 to 3 minutes per side is usually enough. Overcooking dries it out and toughens the crust.

5. Not Resting the Fillet Before Assembly
Stacking a freshly fried filet straight onto cheese and sauce can lead to soggy buns. Let it rest for 2 minutes before building your burger.

Want more tips for flawless fish every time? Discover our fried fish perfection guide and never serve soggy seafood again.

Fixes for Dry Fish, Soggy Breading, and Bland Sauce

Made a mistake? Here’s how to bounce back:

Simple steps like seasoning your flour or brushing buns with butter can dramatically improve results. Don’t overthink it—just tweak, test, and taste.

Storing and Reheating Your Fish Burgers

How to Store Leftover Fish Patties and Buns

Made a big batch of your homemade filet o fish burger and have some leftovers? Good news—fish patties and buns can both be stored safely and taste just as great the next day with the right care.

Storing the Fish Fillets:

• Refrigerator: Store in an airtight container for up to 3 days. Place a paper towel underneath to absorb excess moisture and keep the crust from getting soggy.
• Freezer: Wrap each fillet in wax paper and store in a freezer-safe bag or container for up to 2 months.

Storing the Buns:

• Room Temperature: Keep in a zip-top bag for 2–3 days.
• Freezer: Wrap buns individually and freeze for up to 1 month.

Tip: Don’t assemble the burger until you’re ready to eat. Store all components separately.

Best Reheating Techniques to Retain Crispiness

Reheating the right way is key to keeping your burger delicious—not rubbery or soggy.

For Fish Fillets:

Avoid microwaving the fish—it’ll get mushy and lose all crunch.

For Buns: Microwave wrapped in a damp paper towel for 10–15 seconds or steam them lightly in a pan.

Want to keep your fish game strong? Check out our full ahi tuna prep guide for more reheating and prep tips across multiple seafood styles.

Frequently Asked Questions

How to make a filet o fish at home?

To make a homemade filet o fish burger, start by coating fresh white fish like cod or pollock in seasoned panko breadcrumbs. Fry or air-fry until golden and crispy. Layer with a slice of American cheese, a dollop of homemade tartar sauce, and sandwich it in a soft, steamed bun.

How to make fish burgers from scratch?

Chop fresh fish fillets finely or pulse them in a food processor with herbs, breadcrumbs, seasoning, and a little egg. Form patties, chill to firm up, then cook by frying, baking, or air-frying. Finish with your favorite toppings and sauces.

What is the best fish for filet o fish?

Cod is widely considered the best fish for a filet o fish due to its mild flavor and flakey, tender texture. Haddock and pollock are also excellent choices, offering a similar mouthfeel and crisp fry.

What fish is used for McDonald’s Filet-O-Fish?

McDonald’s uses wild-caught Alaska pollock in their Filet-O-Fish sandwich. It’s lean, sustainable, and holds up well to frying without a strong “fishy” flavor.

Conclusion

Making a homemade filet o fish burger doesn’t just mean copying a fast-food classic—it means taking control of the ingredients and elevating the experience. From choosing the perfect fish to crafting your own tartar sauce and assembling with care, every layer becomes a flavor moment. Pair it with bold slaws, crispy fries, or unique sauces and you’ve got a burger that’s fresh, satisfying, and totally customizable.

Looking for more comfort food favorites? Don’t miss our take on amylu meatballs in the air fryer—another quick and tasty option for weeknight meals.

Homemade Filet O Fish Burger – The Best Crispy & Cheesy Copycat Recipe to Beat McDonald’s

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• Author: Asmaa Nour
• Total Time: 25 minutes
• Yield: 4 burgers 1x

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Description

This homemade filet o fish burger is crispier, cheesier, and tastier than the McDonald’s classic. Learn how to choose the best fish, fry it perfectly, whip up tangy tartar sauce, and build the ultimate fish sandwich at home. Perfect for weeknight dinners or fish-fry cravings!

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Ingredients

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• 4 white fish fillets (cod, pollock, or haddock)

• 1/2 cup all-purpose flour

• 2 large eggs, beaten

• 1 cup panko breadcrumbs

• Salt and pepper to taste

• 1/2 cup mayonnaise

• 1 tbsp chopped pickles or relish

• 1 tsp Dijon mustard

• 1 tbsp lemon juice

• 1/2 tsp garlic powder

• 4 burger buns (brioche or potato)

• 4 slices of American cheese

• Optional: fresh dill, capers, or hot sauce for the tartar

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Instructions

• Dry the fish fillets with paper towels. Season lightly with salt and pepper.

• Set up dredging station: flour in one bowl, beaten eggs in another, panko in a third.

• Dredge each fillet in flour, dip in egg, then coat in panko.

• Fry in hot oil at 350°F for 2–3 minutes per side until golden. (Or air-fry for 10–12 mins at 390°F.)

• Mix mayonnaise, chopped pickles, Dijon, lemon juice, and garlic powder to make tartar sauce. Chill.

• Steam or lightly toast burger buns. Place cheese slice on bottom bun.

 

• Add hot fish fillet, then a generous dollop of tartar sauce. Top with bun and serve.

Notes

• For extra crispiness, let fillets rest 2 minutes after frying.

• Use gluten-free breadcrumbs and buns for a GF version.

• Add sriracha or Cajun seasoning to spice it up.

• Tartar sauce improves with chilling—make it ahead for deeper flavor.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Main Course, Sandwiches
• Method: Frying or Air Frying
• Cuisine: American

Nutrition

• Serving Size: 1 burger
• Calories: 510 kcal
• Sugar: 3g
• Sodium: 780mg
• Fat: 29g
• Saturated Fat: 6g
• Unsaturated Fat: 19g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 28g
• Cholesterol: 90mg