If you’ve ever loved the classic fast-food delight but wished it was bigger, healthier, and made by you, then this Homemade Baked Filet-O-Fish Burger recipe is your new best friend. It captures that iconic taste with a crispy, golden crust and tender white fish fillet, all baked to perfection in your oven. The standout here is how the toasting of panko breadcrumbs creates an irresistibly crunchy coating without frying, making this a guilt-friendly indulgence. Plus, with a homemade tartare sauce and soft brioche buns, every bite bursts with flavor and nostalgia, bringing a gourmet twist to a beloved favorite.
Ingredients You’ll Need
This recipe uses simple, everyday ingredients that each play an essential role in delivering the perfect balance of texture, flavor, and color. From the crispy crunch of toasted panko breadcrumbs to the creamy tang of homemade tartare sauce, every component comes together to make your Homemade Baked Filet-O-Fish Burger absolutely unforgettable.
- 2 cups panko breadcrumbs: These Japanese-style breadcrumbs toast up lighter and crunchier than regular crumbs for the perfect crust.
- 400 – 500 g white fish fillets (flat and thin): I used Ling, but any mild white fish works well and cuts neatly into burger-sized squares.
- 4 soft buns (brioche recommended): Softness and slight sweetness in the buns complement the savory fish and tartare sauce perfectly.
- 4 slices processed cheese: The classic cheese slice adds melty, gooey comfort just like the original version you love.
- Oil spray (olive oil preferred): For lightly greasing and crisping the breadcrumbs during baking.
- Dredge Batter: 1 egg, 1 tbsp mayonnaise, 1 tbsp Dijon mustard, 1 tbsp flour, ½ tsp salt, and black pepper – this flavorful coating binds the crumbs and gives a subtle tang.
- Tartare Sauce: Made from mayonnaise, finely chopped dill pickle, fresh parsley, capers, lemon juice, sugar, and a pinch of salt – this sauce is the zesty finishing touch.
How to Make Homemade Baked Filet-O-Fish Burger
Step 1: Prepare the Tartare Sauce
Begin by mixing all tartare sauce ingredients together in a bowl and letting it rest for at least 10 minutes. This allows the flavors to marry beautifully, creating a creamy and tangy sauce that will elevate your fish burger to the next level.
Step 2: Toast the Panko Breadcrumbs
Preheat your oven to 180°C (350°F). Spread the panko breadcrumbs evenly on a baking tray and spray them generously with oil straight from above. Bake for 3 to 5 minutes until golden and fragrant, then immediately transfer them to a bowl to keep them crisp and ready for coating.
Step 3: Prepare the Fish Fillets
Cut your fish fillets into square-ish pieces slightly larger than your buns since they will shrink as they cook. Mixing the dredge batter ingredients in a bowl, carefully coat each fish piece. Handle gently to avoid breaking the delicate fish.
Step 4: Crumb and Bake the Fish
Press the batter-coated fish pieces firmly into the toasted panko, covering all sides. Place them back on the clean, lightly oiled tray and bake for 12 to 15 minutes until the fish is fully cooked. Remove from the oven and top each fillet immediately with a slice of processed cheese—allow the residual heat to gently melt it without baking further to avoid that plasticy film effect.
Step 5: Assemble the Burgers
Warm your buns in the microwave for about 20 seconds to keep them soft and pillowy. Layer each bun with a cheesy fish fillet and a generous dollop of tartare sauce. Close it up and get ready to indulge in homemade comfort with every bite!
How to Serve Homemade Baked Filet-O-Fish Burger
Garnishes
Simple garnishes like crisp lettuce or thin slices of tomato can add a fresh crunch and a juicy burst that perfectly complements the fish’s richness. For an extra zing, a few rings of red onion or a sprinkle of fresh dill can take your Homemade Baked Filet-O-Fish Burger to gourmet territory.
Side Dishes
This burger shines with classic sides—think crispy oven-baked fries, coleslaw with a tangy dressing, or even some roasted sweet potato wedges. A light cucumber salad or pickles work wonderfully too, offering balance and crunch alongside the indulgent burger.
Creative Ways to Present
You can easily make your Homemade Baked Filet-O-Fish Burger the star of a casual dinner by serving it open-faced on rustic wooden boards with tartare sauce on the side for dipping. Or, try mini slider versions for party platters to delight guests with bite-sized bites of golden, crispy goodness.
Make Ahead and Storage
Storing Leftovers
Keep any leftover fish fillets and tartare sauce in airtight containers and refrigerate for up to 2 days. For best texture, store the buns separately to prevent them from becoming soggy.
Freezing
You can freeze crumbed, uncooked fish fillets before baking by wrapping each piece well and placing them in a freezer-safe bag for up to a month. When you’re ready, bake straight from frozen, adding a couple of extra minutes to the cooking time.
Reheating
To revive your Homemade Baked Filet-O-Fish Burger, gently reheat the fillets in a 180°C (350°F) oven for 8-10 minutes, avoiding the microwave as it will make the crust soggy. Warm the buns separately and then assemble fresh for that just-made experience.
FAQs
Can I use other types of fish for this recipe?
Absolutely! While flat, thin white fish fillets like Ling or Pollock recreate that classic shape best, any mild white fish will work well. Just adjust cooking time as needed based on thickness.
Is it possible to fry instead of bake the fish?
Yes, you can follow the same dredging and crumbing procedure, then shallow or deep fry the fillets for an even crispier texture. This will increase calories but deliver that traditional fried experience.
How do I make sure the cheese melts correctly?
Add the processed cheese on top right after baking and remove from the oven—allow the residual heat to gently melt it. Avoid baking cheese slices further to prevent the unwanted plasticy film texture.
Can the tartare sauce be made ahead?
Yes, the tartare sauce actually benefits from sitting in the fridge for a few hours or overnight, allowing flavors to deepen. It will keep well for up to a week refrigerated.
What if I don’t have panko breadcrumbs?
Regular breadcrumbs can be used, but the texture won’t be as light and crunchy. If you can, try to find panko for the signature crunch that makes this Homemade Baked Filet-O-Fish Burger so special.
Final Thoughts
This Homemade Baked Filet-O-Fish Burger is such a joy to make and eat—comfort food with a homemade twist that feels fresh, crispy, and perfectly flavorful. Whether you’re looking for a healthier option or just want to impress family and friends with something better-than-fast-food, this recipe delivers in every way. Give it a go, and I promise it’ll become a staple in your recipe collection!
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Homemade Baked Filet-O-Fish Burger
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main
- Method: Baking
- Cuisine: American
- Diet: Halal
Description
This homemade Filet-O-Fish burger recipe offers a deliciously crunchy, golden fish fillet baked to perfection. Inspired by the classic fast-food favorite, this version is bigger, healthier, and made with wholesome ingredients. The fish is coated in a flavorful dredge batter and toasted panko breadcrumbs, then baked for a crispy texture without frying. Served on soft brioche buns with melty processed cheese and homemade tartare sauce, it’s a satisfying meal perfect for fish lovers seeking a homemade twist on an iconic burger.
Ingredients
Fish Fillets and Coating
- 2 cups panko breadcrumbs
- 400 – 500 g (0.8 – 1 lb) white fish fillets, flat and thin (Ling recommended)
- Oil spray (olive oil recommended)
- 1 egg
- 1 tbsp mayonnaise
- 1 tbsp dijon mustard (or other mustard)
- 1 tbsp flour
- 1/2 tsp salt
- Black pepper to taste
Buns and Cheese
- 4 soft buns, brioche recommended
- 4 slices processed cheese (smoked processed cheese suggested for color and flavor)
Tartare Sauce
- 1 cup (220g) mayonnaise
- 1 tbsp dill pickle/gherkin/cornichon, very finely chopped
- 1 tsp fresh parsley, chopped
- 1 tsp capers, drained and finely chopped
- 1.5 tbsp fresh lemon juice (or cider vinegar)
- 1 tsp white sugar
- 1/4 tsp salt
Instructions
- Prepare Tartare Sauce: In a bowl, combine mayonnaise, finely chopped dill pickle, parsley, capers, lemon juice, sugar, and salt. Mix thoroughly and set aside for at least 10 minutes to allow flavors to meld.
- Toast Breadcrumbs: Preheat the oven to 180°C (350°F). Spread panko breadcrumbs evenly on a baking tray. Spray olive oil directly from above, not from the side, to ensure even coating. Bake for 3 to 5 minutes until golden brown. Immediately transfer the toasted breadcrumbs to a bowl to cool. Brush the tray clean and spray with oil for next use.
- Cut Fish Fillets: Cut the white fish fillets into square-ish shapes slightly larger than the bun size to account for shrinkage during cooking.
- Mix the Dredge Batter: In a separate bowl, whisk together egg, mayonnaise, dijon mustard, flour, salt, and black pepper until smooth. This batter is slightly thinner than a typical batter to handle the delicate fish.
- Coat Fish in Batter and Breadcrumbs: Carefully dip each fish piece into the dredge batter, handling gently to avoid breakage. Then transfer to the toasted breadcrumbs and press to coat all sides fully. Place coated fillets on the prepared baking tray. Repeat with remaining fish pieces.
- Bake the Fish Fillets: Bake the breaded fish fillets in the oven for 12 to 15 minutes until cooked through and golden brown. As soon as they come out of the oven, place a slice of processed cheese on top of each fillet and allow the residual heat to gently melt the cheese. Avoid baking the cheese directly as it can become plasticky.
- Warm the Buns: Cut the buns in half and microwave for 20 seconds to warm and keep the buns soft.
- Assemble the Burgers: Place each cooked fish fillet with melted cheese onto the bottom half of a bun. Dollop generously with the prepared tartare sauce, then top with the bun halves. Serve immediately and enjoy!
Notes
- Panko breadcrumbs create a superior crunch compared to regular breadcrumbs due to their larger flakes. Use the full 2 cups to ensure all fish pieces can be well coated.
- For the best Filet-O-Fish texture and shape, opt for flat, thin white fish fillets like Ling or Pollock. Expect fish to shrink and thicken slightly after baking.
- Brioche buns are recommended for their softness and sweetness that closely match the original fast-food sandwich. Alternatively, use soft hamburger buns that fit the size.
- Processed cheese slices melt nicely on hot fish due to residual heat but avoid baking cheese directly as it can develop a plasticky texture.
- The dredge batter contains mayonnaise and mustard for flavor and forms a good adhesive layer for the breadcrumbs, compensating for the lack of deep frying.
- Tartare sauce recipe yields extra sauce; it keeps well refrigerated and can be stored for several days.
- For a fried version, follow the dredging and crumbing steps but fry the fish according to standard schnitzel frying methods.
- This baking technique offers a healthier alternative to frying while still achieving a crunchy texture and flavorful coating.
