There’s something so nostalgic about a Filet-O-Fish, soft buns, crispy fish, melty cheese, and that tangy tartar sauce. This homemade version is everything you love about the classic, but fresher, crispier, and way more flavorful. The fish is lightly seasoned, coated in a buttermilk batter, then fried until golden and flaky. Paired with a creamy homemade tartar sauce and served in buttery brioche buns, this is comfort food done right.

Perfect for a cozy weekend meal, a fun homemade “fast food” night, or when you’re craving something indulgent but still made from scratch.

Why You’ll Love This Recipe

• Crispy on the outside, tender and flaky inside
• Simple ingredients, big payoff
• Homemade tartar sauce takes it to the next level
• Feels nostalgic but tastes fresher than takeout
• Easy to scale up for family meals

Ingredients

For the Fish

• 1 egg
• ½ cup buttermilk
• 2 tbsp mayonnaise
• 2 tsp mustard
• 3 tbsp all-purpose flour
• 2 tsp salt
• 2 tsp black pepper
• 500 g fish fillets (pangas or cod), cut to bun size
• 1½ cups panko breadcrumbs
• Oil, for frying

For the Tartar Sauce

• 4–5 tbsp mayonnaise
• 2 tbsp Greek yogurt
• 2 tsp Worcestershire sauce
• 2 tbsp chopped pickles
• 2 tsp lemon juice
• 1 tbsp chopped dill
• Salt and pepper, to taste

For Assembly & Serving

• 4 brioche buns
• 4 cheddar cheese slices
• French fries, for serving

Instructions

Step 1: Prepare the Fish Batter

• In a bowl, whisk together the egg, buttermilk, mayonnaise, mustard, flour, salt, and black pepper until smooth.
• Pat the fish fillets dry and add them to the batter, coating evenly. Let them sit for 5–10 minutes while you prepare everything else.

Step 2: Coat the Fish

• Place the panko breadcrumbs in a shallow plate.
• Lift each fish fillet from the batter, letting excess drip off, then press gently into the panko until fully coated on both sides.

Step 3: Fry the Fish

• Heat oil in a deep pan over medium heat.
• Fry the fish in batches for 3–4 minutes per side, or until golden brown and cooked through.
• Transfer to a wire rack or paper towel to drain excess oil.

Step 4: Make the Tartar Sauce

• In a small bowl, combine mayonnaise, Greek yogurt, Worcestershire sauce, chopped pickles, lemon juice, and dill.
• Season with salt and pepper and mix until smooth. Chill until ready to use.

Step 5: Assemble the Filet-O-Fish

• Lightly toast the brioche buns if desired.
• Place a slice of cheddar cheese on the bottom bun.
• Top with a crispy fish fillet.
• Add a generous spoon of tartar sauce.
• Close with the top bun.

Step 6: Serve

• Serve immediately with French fries on the side while everything is hot and crispy.

Tips & Variations

• Fish choice: Cod works best for a flaky texture, while pangas is softer and milder.
• Extra crisp: Let the coated fish rest for 5 minutes before frying so the crumbs adhere better.
• No buttermilk? Use milk with a splash of vinegar or lemon juice.
• Air fryer option: Lightly spray breaded fish and air fry at 190°C (375°F) for 10–12 minutes, flipping halfway.

Frequently Asked Questions (FAQ)

Q: What fish works best for Filet-O-Fish?
Cod is the best option because it’s firm, flaky, and mild. Pangas also works well if that’s what you have on hand, but cod will give a more classic texture.

Q: Can I bake or air-fry the fish instead of frying?
Yes. For baking, place the breaded fish on a wire rack and bake at 200°C (400°F) for 12–15 minutes, flipping halfway. For air frying, cook at 190°C (375°F) for 10–12 minutes, flipping once, and lightly spray with oil for best crispiness.

Q: Can I make the tartar sauce ahead of time?
Absolutely. The tartar sauce can be made up to 2 days in advance and stored in an airtight container in the fridge. In fact, it tastes even better after chilling.

Q: Why use panko instead of regular breadcrumbs?
Panko creates a lighter, crunchier coating that stays crispy longer, especially when paired with a wet batter.

Q: Can I use frozen fish fillets?
Yes, just make sure they are fully thawed and patted very dry before battering. Excess moisture can prevent the coating from crisping properly.

Q: What cheese works best for this sandwich?
American-style sliced cheese or mild cheddar melts best and keeps the sandwich creamy without overpowering the fish.

Q: How do I keep the fish crispy while assembling?
Assemble the sandwich just before serving and avoid stacking hot fish directly on sauce for too long. A quick toast on the bun also helps prevent sogginess.

If you are more of a visual learner, here is how I make it: