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Homemade Baked Filet-O-Fish Burger

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 9 reviews
  • Author: Jessica
  • 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

  1. 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.
  2. 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.
  3. Cut Fish Fillets: Cut the white fish fillets into square-ish shapes slightly larger than the bun size to account for shrinkage during cooking.
  4. 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.
  5. 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.
  6. 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.
  7. Warm the Buns: Cut the buns in half and microwave for 20 seconds to warm and keep the buns soft.
  8. 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.

Find it online: https://dishrise.com/homemade-baked-filet-o-fish-burger/