Filet-o-Fish Copycat
Filet-o-Fish Copycat is a high-protein homemade fast food recipe ready in 40 min. It makes 4 servings, each 1090 kcal with 44 g protein. Intermediate level, 21 ingredients.
Adapted from a home cook's recipe and measured by Cookpath.
- 40 mintotal
- Intermediatelevel
- 1090kcal a serving
- 44 gprotein
What is Filet-o-Fish Copycat
A crumbed white fish fillet fried crisp, served in a brioche bun with American cheese, lettuce and a creamy dill pickle sauce.
- Fast food · Fish & seafood
- Frying
- Sauces & dressings
How to make Filet-o-Fish Copycat
Tips from the cook
- Blend the panko with the seasoning to a finer crumb, so the coating is thin and even.
- Keep the oil at 165 °C, not hotter, so the fish cooks through before the crust darkens.
- Do not crowd the pan, as the oil temperature drops.
- Drain the fish on a wire rack, so the underside stays crisp.
Step by step with timers, in your shopping list in one tap.
Goes well with
Sides from Cookpath that balance this dish, the same picks the app suggests.
Meal prep and storage
Make the tartar sauce ahead. It keeps 3 days in the fridge.
See this week’s meal prep plan on the blog, or plan your own week in the app.
Filet-o-Fish Copycat substitutions
Out of something, or cooking around an allergy. Each swap was checked against a source.
Mayonnaise2 options
- Plain Greek yogurt (or unsweetened soy yogurt if dairy-free) 1:1 by volume
Frying/hot dishes; not a binder for crispy rice.
Still contains dairy.
- Vegan mayonnaise 1:1
Often contains mustard; check label.
Still contains mustard and soy.
Dill relish0 option
Mustard2 options
- Splash of red wine or rice vinegar a splash, to taste
No mustard bite.
- Yellow or stone-ground mustard (for Dijon) 1:1
Still mustard.
Still contains mustard.
Onion powder2 options
- Garlic powder use about half as much
- Leave out leave out (small background flavour)
Chilli flakes2 options
- Leave out (optional heat, 1/4 tsp) leave out (optional heat only)
- Sweet paprika for colour same amount
No heat.
Flour1 option
- Gluten-free plain flour blend (rice/potato/tapioca) 1:1 by weight
Pizza dough needs extra water and binder.
Chilli powder2 options
- Sweet paprika + pinch of cumin same volume
No heat.
- Smoked paprika (mild) 1:1
Smoky, not hot.
Eggs1 option
- Flax egg or aquafaba (baking only) per egg (flax: 1 tbsp + 3 tbsp water; aquafaba 3 tbsp)
Not in shakshuka, omelette, Caesar.
Panko breadcrumbs1 option
- Gluten-free panko or gluten-free breadcrumbs 1:1 by weight
Browns faster.
White fish fillets2 options
- Haddock, hake or halibut fillets 1:1
Still fish.
Still contains fish.
- Marinated extra-firm tofu fillets (nori, miso, lemon) 1 block makes 2 large fillets
Marinade has celery; texture differs.
Still contains soy and celery.
American cheese2 options
- Dairy-free cheese slices (Chao, or Violife / Tofutti slices) 1:1
Will not melt or stretch like real cheese; Chao and Tofutti are soy-based, check label.
Still contains soy.
- Violife dairy-free cheddar shreds 1:1
Does not spread or melt like dairy cheese.
Brioche buns2 options
- Gluten-free burger buns (bought or homemade, labelled gluten-free) 1:1 (one bun per bun)
The page recipe uses eggs and whole milk, so it is only gluten-free.
Still contains dairy and eggs.
- White bread or sourdough 1:1 by weight
Less rich.
Still contains gluten.
Butter2 options
- Vegan/dairy-free butter block 1:1 by weight
Soft tub margarine fails in pastry and cheesecake base.
- Olive oil use about 3/4 as much by volume
Not for creaming or pastry; base goes oily.
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