Homemade McDonald’s Fillet O Fish | The Golden Balance

Season the cod with a light pinch of salt.

In a separate bowl, combine rice flour and potato starch, seasoning with salt, pepper, garlic powder, chili powder, smoked paprika, and curry powder.

Take a small amount of the dry batter and set it aside on a platter.

Add cold club soda to the larger amount of dry batter and whisk until it reaches a loose pancake batter consistency.

Slice shallots thinly and pack them into a mason jar.

For pickling, cover the shallots halfway with white vinegar and fill the rest with water.

Heat the vinegar and water mixture in a saucepan until steamy, then add pickling spice.

Cover the jar with the hot liquid, seal it, and refrigerate for at least one hour to pickle the shallots.

For the tartar sauce, mix mayonnaise with lemon zest, lemon juice, finely chopped pickles, capers, flat leaf parsley, and a pinch of salt.

Dip the cod in the flour, then into the wet batter, and deep fry at 350°F.

Once fried, place the fillets on a wire rack and lightly sprinkle with salt.

Assemble the sandwich on toasted brioche buns with a slice of sharp cheddar, a piece of fried fish, generous scoops of tartar sauce, and a heap of pickled shallots.

Equipment Needed

Spice Level:

Allergens