Homemade McDonald's Filet-O-Fish Copycat (Print version)

Crispy fried pollock, tangy homemade tartar sauce, half a slice of American cheese, and a steamed bun. The real Filet-O-Fish, made at home in 30 minutes.

# Ingredients:

For the tartar sauce

01 - 1/2 cup (120 g) full-fat mayonnaise
02 - 2 tablespoons sweet pickle relish (not dill)
03 - 1 teaspoon fresh lemon juice
04 - Pinch of fine salt

For the batter

05 - 1/2 cup (65 g) all-purpose flour, plus more for dredging
06 - 1/4 cup (30 g) cornstarch
07 - 1/2 teaspoon fine salt
08 - 1/4 teaspoon garlic powder
09 - 1/4 teaspoon baking powder
10 - 1/2 cup (120 ml) cold beer or cold sparkling water

For frying and assembly

11 - 1 lb (450 g) Alaskan pollock fillets (or cod), cut into 4 square portions
12 - Salt and black pepper
13 - Vegetable oil, for frying (about 2 inches deep)
14 - 4 soft burger buns
15 - 2 slices American cheese, each cut in half

# Instructions:

01 - Stir together the mayonnaise, sweet pickle relish, lemon juice, and a pinch of salt until fully combined. Refrigerate while you prepare everything else.
02 - Cut the pollock fillets into square portions roughly 3.5 to 4 inches wide to match the bun diameter. Pat every piece completely dry with paper towels. Season both sides lightly with salt and black pepper.
03 - Whisk together the flour, cornstarch, salt, garlic powder, and baking powder in a bowl. Slowly pour in the cold beer or sparkling water and whisk until smooth. The batter should look like thin pancake batter. Keep the bowl cold.
04 - Pour about 2 inches of vegetable oil into a heavy skillet or Dutch oven. Heat over medium-high heat to 365°F (185°C). Use a thermometer to confirm the temperature.
05 - Dust each fish piece lightly in plain flour, shaking off the excess. Dip in the batter and let the drips fall off, then lower gently into the hot oil. Fry 2 pieces at a time for 3 to 4 minutes per side until deep golden brown and cooked through to 145°F (63°C). Drain on a wire rack. Repeat with remaining pieces.
06 - Set a steamer basket over about an inch of simmering water. Place the split buns cut-side down in the basket, cover, and steam for 60 to 90 seconds until warm and soft.
07 - Spread a generous spoonful of tartar sauce on the bottom bun. Set a hot fish fillet on top. Lay half a slice of American cheese over the fish. Close with the top bun and serve immediately.

# Good to know:

01 - Keep the batter cold until frying, warm batter absorbs oil and turns the coating heavy.
02 - Use sweet pickle relish, not dill relish, to match the McDonald's flavor.
03 - Steaming the buns rather than toasting them is the detail that makes this taste authentic.

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