Last Updated: May 5, 2020
Without a shadow of a doubt, we are all hankering after a piece of McDonald’s ever since its temporary suspension. I feel you because I, too, am lamenting over the fact that I can’t be indulging in my guilty pleasure. What do I miss most? Their Filet-O-Fish burger; reel me in Filet-O-Fish, you’re fin-tastic and I’m definitely hooked on you.
For those of you who are similarly suffering from withdrawal symptoms during this ‘Circuit Breaker’ period, here’s a little shot in the arm to get you through the week.
Here’s a recipe to replicate the gratifying, succulent Filet-O-Fish burger that you can make in the comfort of home. As an added bonus, you’ll feel less guilty eating this because it’s baked! It’s incredibly quick and easy to make them at home, so, Baked Filet-O-Fish Burger, here we go!
Preparation time (dredge batter): 5 minutes + 15 mins in the fridge; Cooking time: 15 minutes in oven Preparation time (tartar sauce): 5 minutes
Step 1: Finely chop dill pickle and mince-cut parsley.
Step 2: Throw them together in a bowl and mix in the mayonnaise, lemon juice, sugar, and salt and set aside.
Step 3: Preheat oven to 180°C.
Step 4: Spread breadcrumbs out on a tray and bake for 3 – 5 minutes until golden. Immediately transfer to a bowl.
Step 5: Cut fish fillets into square-ish shapes (they shrink when cooked, so remember to pat them dry).
Step 8: After 15 minutes, coat the fish fillets with breadcrumbs. Cover the top and sides with breadcrumbs, pressing down gently to ensure the breadcrumbs stick to the fish fillet. Transfer to a baking tray. Repeat with remaining fish fillets.
Step 9: Grease the baking tray with some oil and bake them for 12 – 15 minutes until fish is cooked through. Top it off with cheese, and allow residual heat to melt the cheese.
Step 10: Assemble the burger. Starting with the bottom bun, followed by the fish patty, cheese, and a generous dollop of tartar sauce. Finally, finish with the top burger bun.
And there you have it, Baked Filet-O-Fish. I must say, this rendition of the good ol’ classic really took my breath away. I was pleasantly surprised by how much it tasted like the original. The bun was soft, fluffy, delightfully aromatic and slightly sweetened. I have to say that though nothing will take the place of the pillowy steamed bun that McDonald’s offers, this makes up for a really good dupe.
The tartar sauce gave it a zesty tang, achieving a good balance of piquancy without it being too tart or sweet. The cheese added a savoury element, acting as a protective shield and preventing the fish patty from being soggy from the sauce.
The fish patty was surprisingly soft and flaky, and inexplicably addictive. Each mouthful was met with a crunch, which was then immediately softened with its sinfully juicy interior. It still managed to pack wonderful subtle flavours underneath the blanket of the tartar sauce.
For one who simply thinks that frying is not worth the frazzle, I appreciated the fact that the flavours of the fish were not obscured by any frying oil. If you have some time, why not try your hand in making this iconic fish burger?
Expected Damage: S$2 – S$3 per burger