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Tasty Battered Fish Burgers
If you love McDonald’s Filet-O-Fish, my homemade version is going to BLOW YOUR MIND! Here’s how I make it…
Golden battered fish, a layer of American cheese, heaps of tangy tartar sauce, all served between luxurious brioche buns. I can’t be the only one drooling right now!!!
The batter is ultra crispy and light, yet thick enough to generously coat each fish filet. Seriously, this burger tastes so good, and trust me, it’s incredibly easy to put together too.
As you can see from my photos, these fish burgers come out HUGE, a lot bigger than McDonald’s...
Recipe Ingredients
Below are the ingredients I used:
- Fish Fillets: I used boneless cod fillets with the skin removed, though any white fish fillet is fine to use. Slice the fish to size if they haven’t been portioned already.
- Batter: To make the batter, I mix together plain flour, cornflour, garlic granules (or powder), onion granules (or powder), salt, white pepper and paprika. Then I add soda water (carbonated water) which helps create a crispy texture.
- Burger Buns: I like to use brioche buns, but if you want more of a copycat McDonald’s Filet-O-Fish, then you can use regular buns instead.
- Cheese: Any type of American cheese is fine to use.
- Tartar Sauce: I used shop-bought tartar sauce.
How To Make Filet-O-Fish Burgers
Here’s a summary of how I make these fish burgers. You can get the full recipe instructions on the recipe card below:
I start by mixing all the dry ingredients for the batter together. Then I add soda water, give it a mix, and set it aside for later use.
Next, I heat oil over medium heat. Once the oil is hot, I coat the fish in plain flour before dipping it into the batter and then frying for 4 to 5 minutes on one side and 2 to 3 on the other. You don’t need to turn the fish over if you’re deep frying it.
My Top Tips
If your fish is wet, pat it dry with a paper towel before coating it in flour to remove any excess water.
If you’d rather bake the fish instead of fry it, I usually switch up the batter. I coat the fish in egg first, then generously cover it with Panko breadcrumbs seasoned with the same spices. I bake it at 180°C for 12 to 15 minutes, or until golden and cooked through.
