Bonjour my friends, I’m Frankie and welcome to Club Foody!
I’ve never been a fan of those big fast food chains.
Most of the time, it’s incredibly greasy which is totally unhealthy plus in the back of my mind,
I know I can do much better then what they serve. There was one though that I always ordered
until I decided it was time to make it at home. Here it is…
In today’s episode, I’ll show you how to make my Filet-O-Fish copycat! That was
one of the rare fast food items I enjoyed but ever since I started making it at home,
it tastes better, I know exactly what goes in it and it’s much cheaper… ha! Along with
my homemade French Fries, this is a meal we enjoy often. So my friends, let’s get cooking!
We’ll go ahead and take care of the breadcrumbs… In a medium skillet over medium-high heat,
we’ll add Panko and simply toast it until lightly brown. After a couple minutes of tossing,
we’ll see the color changing – we don’t want it dark because it will bake in the oven later.
When it starts to get a little darker, just turn off the heat and continue stirring for
a minute or so or until we achieve a nice golden color similar to this. We’ll remove from the heat
and transfer to a measuring cup because when it’s completely cooled off, we’ll take 2/3rds
and grind it in a spice grinder. Meanwhile, in a deep bowl, we’ll add an egg and beat it well
before adding Dijon mustard then Miracle Whip which will give a little “zip” to the mixture
followed by hot paprika, of course ground sea salt and freshly ground black pepper.
We’ll stir until the ingredients are nicely combined and set aside for now. Back to the
breadcrumbs… As I mentioned earlier, we’ll add 2/3 of a cup of toasted Panko and keep the rest
on the side. We’ll process until it gets very fine - it won’t take long… just a few seconds.
With a combination of fine and course, this will give the prefect texture for the filet-o-fish.
So we’ll transfer both, the fine and the course breadcrumbs to a shallow dish, stir to blend and
set aside. Now we’ll pat dry the fish very well on both sides using paper towels – this will
help the texture from getting tough and mushy. This step should be done every time you handle
fish no matter what. So from here, we’ll cut them as square as we can and slightly bigger than the
brioche buns – it doesn’t have to be exact with that commercial look… it’s homemade after all!
The little pieces of leftovers can be reused for a nice fish cake or in a bouillabaisse so
don’t throw them out. All right, now working with one at a time, we’ll dip a piece of fish into the
egg mixture and coat it well before transferring it to the breadcrumbs making sure it sticks very
well by pressing down on it. We’ll shake it off to remove any excess crumbs and place each
coated piece on a baking sheet lined with lightly greased foil. We’ll then spray them with cooking
spray which will give that nice golden color and transfer to a 350ºF/177ºC preheated oven.
We’ll bake for 15 minutes. When time is up, we’ll remove from the heat and assemble our sandwiches.
First, we’ll place a slice of processed cheese followed by a baked fish fillet then
topped generously with tartar sauce – now to get this amazing sauce recipe,
click on the top right corner of your screen – and lastly, place the bun on top…
And my friends, this is our Filet-O-Fish Sandwich! Everybody knows about this famous
McDonald’s menu item. Now with this recipe, you can make it even better
in the comfort of your own home. Baked not fried, this is a sandwich I’m sure you’ll enjoy often…
I hope you give it a try soon and be sure to visit clubfoody.com for ingredient amounts,
directions and more info… Until next time my friends, bon appétit!