McDonald’s Fish Sandwich Copycat

This McDonald’s Fish Sandwich copycat recipe uses juicy, crispy fish fillets, homemade tartar sauce, cheese, and hamburger buns, and it’s my favorite on the chain’s menu. This delicious sandwich is easy to make at home, and I can have it on the table ready in minutes. Just as crispy on the outside and flaky on the inside, it’s served with the signature tartar sauce and cheese.

Looking for other delicious copycat recipes to try at home? You are in the right place; here are a few of my favorites. This Olive Garden chicken gnocchi soup pairs well with this fish sandwich. All you need is chicken breasts, potato gnocchi, cream, spinach, and some spices. For dessert, try my Cheesecake Factory original cheesecake recipe with cream cheese, sour cream, and a homemade graham cracker crust. 

The filet-o-fish was the first new item added to McDonald’s original menu and the first non-hamburger item. To get the sandwich on the menu, Paul Groen, who opened the first McDonald’s in Cincinnati, accepted a bet with McDonald’s founder Ray Kroc. McDonald’s Fish Sandwich has been a popular fast-food menu item for more than 50 years, and this copycat recipe is just as good as the original, just with better ingredients.

This McDonald’s filet-o-fish copycat fish is all homemade from the patty to the sauce. I like to cook the crispy fish fillets ahead of time and keep them on hand for quick, easy weeknight dinners. Making the copycat version at home saves me time and money, and I love it more than the original!

Why you will love this recipe 

• Crispy and fresh: I always get a crispy coating and fresh, moist fish when I make it myself. When I go through the drive-through, I never know what I’ll find in my bag. 
• Healthier ingredients: I can make my sandwiches with less oil and salt, and no artificial preservatives. I know everything that goes into it, including what kind of fish is being used.
• Any time of day: I don’t have to wait until the restaurant is open. If a fish sandwich craving hits at midnight, I can make myself one. It doesn’t matter what time of day it is.
• Save money: Best of all, I can make these sandwiches for a fraction of what I would pay at the restaurant. They cost at least $5 each nowadays, but I can make 4 of them for that price.

What you will need

For the sandwich

• Fish: I use flat white fish fillets, preferably cod. 
• Dry ingredients: Panko breadcrumbs create an airy, dry texture that absorbs more moisture for a crispier crunch. Soft hamburger buns absorb the creamy tartar sauce without getting soggy, highlighting the crunchy coating.
• Wet ingredients: Cheddar cheese slices melt to add a creamy texture and savory flavor while holding the fish onto the bun. I spray the panko breadcrumbs with vegetable oil to help them get brown and crunchy.

For the batter

• Wet ingredients: Egg is the binding agent to keep the crunchy outer layer stuck to the fish. Mayo increases the fat to keep the fish tender and moist while helping the coating stick. Pickle juice also tenderizes the fish and adds deep flavor. Dijon mustard provides a bright tanginess to balance the rich mayo and egg binders. 
• Dry ingredients: All-purpose flour forms the coating base, trapping moisture and holding the seasonings together. 
• Seasonings: Salt in the batter ensures the coating is flavorful. Black pepper adds a mild savory heat.

For the tartar sauce

• Produce: I use finely chopped dill pickles in my tartar sauce for crunch and tang. Finely chopped capers provide a sharp, salty punch with hints of brininess. Finely chopped parsley adds a clean herbal freshness.
• Wet ingredients: Mayo is the rich, smooth base for a soft, creamy texture. I add lemon juice to brighten the heavy sauce and cut through the fat.
• Seasonings: Besides salt, I also add some white granulated sugar to balance the tangy pickles, bold lemon juice, and salty capers.

How to prepare

Make the tartar sauce: First, mix all the tartar sauce ingredients in a small bowl and let it rest in the fridge for 10 minutes. 

Bake the breadcrumbs: Then, I preheat the oven to 350 degrees F, spread panko breadcrumbs on a baking tray, and spray them with oil. I bake them for 3 to 5 minutes, or until they are golden. I put them in a bowl, then clean the baking sheet and spray it with more oil.

Cut the fish: Now, I cut the cod into squares just a little bit bigger than the buns. 

Bake the fillets: I mix the batter ingredients in a medium bowl and dip the fish squares into the bowl, then press them into the panko so they are evenly covered on both sides. Now, I bake them for 12 to 15 minutes. 

Heat the buns: When they come out of the oven, I place a piece of cheese on each one so it starts melting while heating the buns in the microwave for 20 seconds. 

Garnish and serve: Then I put the fish on the bun, add tartar sauce, and serve. 

Expert tip

The best fish for fish fillet sandwiches

Although McDonald’s uses Alaskan pollock, just about any whitefish will work. Pollock is chosen for its mild flavor and budget-friendly price. I prefer cod because of its cleaner flavor and firm texture, which can support heavy batter and lots of tartar sauce. Cod: The gold standard; mild, thick, and flaky with a clean flavor that supports heavy batter and tartar sauce. Haddock is also a great choice because it has a somewhat sweet taste and delicate flakes. Halibut has a deeper flavor and a juicier texture but costs more than the others. 

More tips to consider:

• Don’t skip warming the buns. That is what gives these sandwiches their signature soft bun.
• Also, toasting the breadcrumbs in the oven is an important step for a crunchy coating. 
• Be sure to cut the fish a bit larger than the buns. They shrink as they cook.
• When coating the fillets, be careful because they are delicate and can fall apart easily. 
• Don’t melt the cheese too much, or it will have a rubbery film.

Recipe variations and add-ins:

• Different cheese: For the classic McDonald’s taste, use American cheese. I like cheddar, but other flavors work too, like Swiss, Colby Jack, Parmesan, Mozzarella, or provolone.
• McDonald’s tartar sauce: Use my recipe for McDonald’s tartar sauce instead of the tartar sauce in this recipe for the traditional flavor. It has onions but no lemon juice. 
• Beer batter: Make this fish with beer batter using your favorite lager. Pour cold beer into the dry flour mixture and whisk until it looks like pancake batter. 
• Spicy fish: For those who like spicy food, I add some crushed red pepper flakes to the flour mixture. 
• Frozen fillets: Make this a fast, simple recipe by using frozen fish fillets and cheese with tartar sauce. 

Serving suggestions:

These delicious fish sandwiches pair perfectly with the traditional McDonald’s sides we usually get, like French fries and chicken nuggets. I make my own fries, usually in the air fryer since it is healthier, but sometimes I make these crispy potato wedges in the oven because they are thick, with fluffy potato on the inside and crispy skin on the outside. Perfect for dunking in ketchup. These oven-roasted sweet potato fries are also deliciously crispy and a bit sweet. The kids love them!

I also make my own McDonald’s chicken nuggets from scratch, which are much better than the restaurant version. I can make them in minutes with just a few ingredients, and I don’t have to worry about all the preservatives and other hidden ingredients that may be in them. For dessert, I make air fryer copycat McDonald’s apple pies as well as cherry pies like they used to make. I like to stuff them with a lot more fruit than the restaurant does. 

How to store leftovers:

• Refrigerate: Fish sandwiches are best eaten right away since the cheese is perfectly melted onto the bun and topped with sauce. However, you can save them if you keep the components separate. For example, store the cooked fillets wrapped in plastic and placed in a sealed container in the fridge for up to 3 days. You can store tartar sauce in a sealed jar in the fridge for 2 to 3 weeks.
• Freezing: Similarly, if you keep the fish fillets separate, you can freeze them in freezer bags for several months. You can also freeze tartar sauce for up to 3 months.
• Defrost: Before reheating, I thaw my frozen leftovers in the refrigerator overnight. 
• Reheating: To reheat fillets, I put them in the air fryer for 2 minutes on each side at 400 degrees F. 

Frequently asked questions

More fish recipes to try: