McDONALDS FILET O FISH RECIPE - Home made Rolls and a Gluten Free Option

fish fillet

🥗Healthier: grilled fish

💰Cheaper: canned tuna

Canned tuna is more affordable and still provides a similar flavor profile.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Processed cheese is often less expensive and melts well.

bun

🥗Healthier: whole grain bun

💰Cheaper: white sandwich bread

White bread is a cost-effective alternative, though it lacks fiber.

tartar sauce

🥗Healthier: yogurt-based sauce

💰Cheaper: mayo

Mayo is a cheaper option that can mimic the creaminess of tartar sauce.

Make homemade mayonnaise by blending 300ml vegetable oil, 1 egg, a pinch of salt, 1 tablespoon white wine vinegar, a squeeze of fresh lemon, a quick twist of black pepper, and 1 teaspoon mustard with a stick blender until smooth.

Set aside 2 tablespoons of the homemade mayonnaise.

Chop 1 pickle gherkin finely and add about 1 tablespoon to the mayonnaise.

Add 1 teaspoon superfine sugar to the mayonnaise mixture and blend together.

Add about 1/2 teaspoon white wine vinegar to the mayonnaise mixture and mix well.

Pat dry 1 piece of fish (about 150 grams) with a paper towel and cut it into 3 pieces.

Prepare the batter by mixing 1/2 cup all-purpose flour, 1/2 cup milk, and 1/2 teaspoon salt until smooth.

Dip the piece of fish into the batter using tongs, coating it evenly.

Heat about 1 inch of oil in a shallow frying pan to 190 degrees Celsius (about 375 degrees Fahrenheit).

Test the oil by dropping in a bit of bread; it should sizzle.

Gently lay the battered fish into the hot oil, allowing the batter to set before fully immersing it.

Fry the fish for about 3-4 minutes until golden brown, then remove and drain on kitchen towel.

Construct the sandwich using a homemade dinner roll or a gluten-free roll.

Place a full square of cheese on the roll, followed by the fried fish.

Add the homemade mayonnaise sauce generously on top of the fish.

Top with the other half of the roll and press down firmly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens