How To Make The Ultimate Fried Fish Sandwich At Home | Filet-O-Fish Recipe

fish fillets

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a plant-based option, while canned fish is more affordable.

buns

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain adds fiber, while white bread is usually cheaper.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is lower in calories, while sour cream is often less expensive.

pickles

🥗Healthier: cucumber slices

💰Cheaper: relish

Fresh cucumber is lighter, while relish is a budget-friendly alternative.

Break out a medium-sized mixing bowl and add 1/2 cup mayonnaise.

Dice up 1 tablespoon of red onion or shallot and add it to the bowl.

Dice up some capers and add them to the mixing bowl.

Add 1/4 cup of sweet relish to the bowl.

Grate in some lemon zest and add lemon juice to the mixture.

Whisk to combine and set aside in the fridge.

Prepare sandwich toppings: slice red onion, tomato, and use fresh lettuce.

Cut 2 catfish fillets into even pieces for cooking.

Season the fish with all-purpose seasoning and hot blend seasoning, or any preferred seasoning.

Set the seasoned fish aside.

In a mixing bowl, combine 2 cups of all-purpose flour and 1 cup of yellow cornmeal.

Season the flour and cornmeal mixture with Old Bay and other preferred seasonings.

Mix the flour mixture until evenly distributed.

In another mixing bowl, beat 3 eggs and add 1-2 teaspoons of hot sauce.

Dip the fish into the egg wash, then into the seasoned flour mixture, coating it twice for extra crispiness.

Set the coated fish aside for 5-10 minutes while heating oil.

In a skillet, add 1 tablespoon of butter and toast the brioche buns until golden brown.

Heat oil in a deep fryer or skillet to 350 degrees Fahrenheit.

Carefully drop the fish into the hot oil, ensuring not to overcrowd the fryer.

Fry the fish for about 4-6 minutes until golden brown and the internal temperature reaches 145 degrees Fahrenheit.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens