Recipes

The Best Filet o Fish

by StudioLink's Diet.
June 12, 2025
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Made by Chili Pepper Cooks

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Why This Is The Best Filet o Fish

Crispy, golden fish fillets with a light, airy batter, topped with a tangy homemade tartar sauce with a hint of Thai chili heat. This copycat Filet o Fish is a fast-food favorite made better at home — fresh, flavorful, and ready in under 30 minutes.

Ingredients:

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Filet
  •   2 lbs cod or halibut fish
  •   1 tbsp onion powder
  •   1 tbsp garlic powder
  •   1/2 tbsp black pepper
  •   2 tsp salt
 
Wet Batter
  •   1 cup all purpose flour
  •   1/3 cup cornstarch
  •   1/4 cup rice flour
  •   1 tbsp onion powder
  •   1 tbsp garlic powder
  •   1 tbsp paprika
  •   1/2 tbsp black pepper
  •   2 tsp salt
  •   1 tbsp baking powder
  •   1/2 cup cold sparkling water
 
Tartar Sauce
  •   1 cup mayo
  •   1 cup dill pickles (chopped)
  •   1 tbsp fresh dill
  •   2 tsp lemon juice
  •   1 tsp sugar
  •   1/2 tsp black pepper
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Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

  1. Season the fish: In a bowl, season your fish fillets with onion powder, garlic powder, black pepper, and salt. Set aside.
  2. Make the tartar sauce: Mix together mayonnaise, chopped dill pickle, dill, black pepper, lemon juice, and a finely chopped Thai chili pepper. Taste and add salt as needed.
  3. Mix the dry ingredients: Combine all-purpose flour, cornstarch, rice flour, baking powder, onion powder, garlic powder, paprika, black pepper, and salt in a mixing bowl.
  4. Add the sparkling water: Gradually whisk in cold sparkling water until the mixture reaches a pancake batter consistency.
  5. Dredge and coat: Dredge each piece of seasoned fish in plain flour, then dip into the wet batter to fully coat.
  6. Fry: Fry the battered fish in oil heated to 350°F (175°C) until golden brown and crispy, flipping halfway through for even cooking.
  7. Build the sandwich: Place a slice of cheese on the bottom bun, add the crispy fried fish, spoon over the tartar sauce, and finish with the top bun.

Pro Tips

  • Use cold sparkling water: The carbonation creates a light, airy batter that fries up extra crispy.
  • Keep the oil at 350°F: A steady temperature ensures the fish cooks through without getting greasy.
  • Don’t overcrowd the pan: Fry in small batches so the oil stays hot and the coating crisps properly.
  • Make the tartar sauce ahead: Letting it chill in the fridge for 30 minutes deepens the flavor.
  • Toast the buns: A quick toast keeps the bread from getting soggy and adds a nice texture.
  • Use soft slider buns: They mimic the classic fast-food texture perfectly.

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