McDonald's Filet-o-Fish

Staff Writer
McDonald's Filet-o-Fish

We took this fish patty from the McDonald’s online recipe sheet, because it turns out that this method actually makes the mock filet-o-fish taste just like the one that you’d get at McDonald’s.

Click here to see How to Make 10 Iconic McDonald’s Dishes at Home

Click here to see 10 Iconic McDonald's Menu Items Recipes

Deliver Ingredients


For the sandwich

  • 1 frozen, breaded whitefish patty
  • 1/2 Cup vegetable oil
  • Salt, to taste

For the sauce

  • 1/2 Cup Miracle Whip
  • 1/4 Cup dill relish (not sweet)
  • 2 Teaspoons minced onion
  • 1/2 Teaspoon cream of tartar
  • 1/4 Teaspoon sugar
  • 1 small hamburger bun
  • 1/2 slice american cheese


For the sandwich

Heat the vegetable oil in a large skillet over medium-high heat an cook the fish until cooked through and golden brown, about 2 minutes a side. Remove the fish from the pan, pat it with a paper towel to remove some of the oil, and season with salt.


For the sauce

Cut the onion in half and soak in cold water for 10 minutes. Remove from the water and mince.  

Whisk together miracle whip and the dill relish with a little bit of its juice. Mix thoroughly and then slowly add the sugar, cream of tartar, and the onions. Store in an airtight container and refrigerate until ready to use. 

Wrap the bun in a paper towel, and place in the microwave for 10 seconds, this allows the bun to 'sweat' which gives it a buttery taste.

Place the cooked fish filet on top of the bottom bun and add the American cheese, add the tartar sauce and top with the other half of bun. 

Fish Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Fish Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Fish Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.