DIY Filet-O-Fish

Name: DIY Filet-O-Fish
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1 box Fish Monger Crispy Coating; 4 skinless white fish filets (e.g. catfish, tilapia, grouper) etc.; 2 cups of buttermilk (our favorite) or water; Vegetable Oil, for frying; 4-8 slices American cheese (as desired for cheesiness); 4 hamburger buns (preferably potato or brioche rolls); Your favorite Tartar Sauce (see note)

The golden arches don’t have anything on this bucket list sandwich. Fish Monger Crunchy Coating gives your favorite fresh catch an incredible crispy texture. After frying (or baking) the sandwich comes together in a flash. American cheese and squishy buns are a must. Feel free to eyeball a quick and dirty tartar sauce with mayo, relish, and a squeeze of lemon juice. Or, step it up with our favorite Caper Herb Tartar Sauce.

DIY Filet-O-Fish

Servings

4 sandwiches

Prep Time

10 minutes

Cook Time

10-15 minutes

Don’t let the classic components of this fast food legend limit your creativity–pickles, pickled chile peppers, crisp lettuce or thin slices of ripe tomato would be right at home on this sandwich.

You won’t need an entire batch of batter for 4 sandwiches; you can fry up extra fish or shrimp for another meal, or cut the box recipe in half (e.g. half of the dry seasoning and 1 cup buttermilk).

Ingredients

For the fish

1 box Fish Monger Crispy Coating
4 skinless white fish filets (e.g. catfish, tilapia, grouper) etc.
2 cups of buttermilk (our favorite) or water
Vegetable Oil, for frying

For the sandwich

4-8 slices American cheese (as desired for cheesiness)
4 hamburger buns (preferably potato or brioche rolls)
Your favorite Tartar Sauce (see note)

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Directions

Prepare the tartar sauce (see note).
To prepare the fish, place half Fish Monger dry mix in a shallow bowl. Pour the buttermilk (or water) in a separate shallow bowl.
Working in batches, use one hand to dredge the fish pieces in the dry seasoning, then use the other hand to dip them into the liquid, allowing excess to drain. Give the fish a second roll in the dry mix to coat.
Fry the fish in 350°F vegetable oil until the crust is golden and the fish has an internal temperature of 145°F. Transfer the fish to a wire rack placed over a baking sheet to cool slightly while you prepare the sandwiches.
Lightly toast the buns, then immediately top the bottom bun with a slice or two of cheese. Top the cheese with a warm fish filet, slather the top bun with tartar sauce and top off the sandwich. Serve immediately, with a satisfied smile.

Recipe Note

Find the recipe for our Caper Herb Tartar sauce here.

Other cooking options:

Air Fry fish and seafood at 350°F; coat the cooking surface and top surface of fish with spray oil before Air Frying for 5 minutes. Flip the pieces, spray again with oil and Air Fry an additional 4-5 minutes.

Bake fish and seafood at 425°F; coat the baking sheet and top surface of fish with spray oil before cooking for 5 minutes. Flip the fish or shrimp and spray again with oil before cooking another 3-4 minutes.

Tags : Fish Monger Coating

categories : Recipes

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DIY Filet-O-Fish

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Recipe Note

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DIY Filet-O-Fish

DIY Filet-O-Fish

Servings

Prep Time

Cook Time

Ingredients

For the fish

For the sandwich

Directions

Recipe Note

Leave A Comment

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