Scroll to recipe
NomNom Recipes 93

Homemade McDonald’s Filet-O-Fish Burger! Spectacular fish burger that tastes very similar to the real thing, bigger, you know what’s in it, and it’s healthier because it’s BAKED. (Frying completely is OK)

Homemade Filet-O-Fish (BAKED!!)
Homemade Filet-O-Fish (BAKED!!) – NomNomWow

Homemade Filet O Fish Burger

Skip the Shame Drive Thru. Making Filet-O-Fish at home is incredibly fast and easy, you don’t even need to fry them! Have you ever noticed how small Maccers Filet-O-Fish are? These tiny fish burgers barely hurt the bottom of my stomach.

Baked Crumbed Fish Patties

I’ve been making oven-fried crumbs for most of my adult life.

I recently shared a recipe for Baked Breaded Chicken His Tenders using the same method I wrote in detail about Logic. If you feel like it, go there and read it. It’s all driven by a love of fried foods and waist and hip enlargement. Bonus clean hands – no marshmallow fingers!

Yes your fish will come out crooked. They are not perfectly square and flat like the packaged ones you find in the frozen section of a supermarket.Because we use fresh fish here, the default is the price you pay for the flavor and texture of real fish. .

I think it’s cool!

Copycat McDonald’s Tartare Sauce

A quick inspection of the Filet-O-Fish ingredients followed by a taste test (yes, I did the Drive Through of Shame for this recipe!) is all it took to ascertain that the Tartare Sauce is pretty standard. Mayo, pickles / gherkins, capers, lemon juice, salt, sugar, parsley.

I use brioche buns to make homemade filet-o-fish burgers because they are the closest thing to McDonald’s super soft, super cute buns. Not so sweet, not so soft…but close!

Cheese imitated process smoked cheese found at Coles (Australian supermarket). Its perfect!

But any processed cheese will do. Or you can become a real rebel and use real cheese.

Homemade Filet-O-Fish (BAKED!!)

Homemade Filet-O-Fish (BAKED!!)

Homemade McDonald's Filet-O-Fish Burger! Spectacular fish burger that tastes very similar to the real thing, bigger, you know what's in it, and it's healthier because it's BAKED. (Frying completely is OK)
prep time
15 mins
cooking time
20 mins
total time
35 mins



  • 2 cups panko breadcrumbs (Note 1)

  • 400 - 500 g / 0.8 - 1 lb white fish fillets , flat / thin (I used Ling, Note 2)

  • 4 soft buns , brioche recommended (Note 3)

  • 4 slices processed cheese (Note 4)

  • Oil spray (I use olive oil)


  • 1 egg

  • 1 tbsp mayonnaise

  • 1 tbsp dijon mustard (or other mustard)

  • 1 tbsp flour

  • 1/2 tsp salt

  • Black pepper


  • 1 cup / 220g mayonnaise

  • 1 tbsp dill pickle / gherkin/ cornichon , very finely chopped

  • 1 tsp fresh parsley , chopped*

  • 1 tsp capers , drained and finely chopped*

  • 1.5 tbsp lemon juice , fresh (or cider vinegar)

  • 1 tsp white sugar

  • 1/4 tsp salt




Mix ingredients in a bowl. Set aside for 10 minutes+.


Preheat oven to 180C/350F.
Spread breadcrumbs on a tray. Spray with oil directly down, not from side.
Bake for 3 - 5 minutes until golden. Immediately transfer to bowl.
Brush tray clean, spray with oil.


Cut fish fillets into square-ish shapes slightly larger than the buns (they shrink when cooked).
Mix Batter ingredients in a bowl.
Carefully coat fish in batter (handle with care, fish fillets can be delicate).
Place in breadcrumbs. Use other hand to cover top and sides with breadcrumbs, pressing to adhere. Transfer to tray. Repeat with remaining fish.
Bake 12 - 15 minutes until fish is cooked through. Immediately top with cheese - allow residual heat to make it semi melt (do not oven melt processed cheese, you get a plasticy film!).


Cut buns in half, microwave for 20 seconds to warm through (microwave = stays soft).
Top with fish and cheese, dollop with tartare sauce. Devour!


Panko are Japanese breadcrumbs which are larger than standard breadcrumbs. Nowadays they are available in all major supermarkets, usually in the Asian section, and cost just a fraction more than ordinary breadcrumbs. It is well worth using because the breadcrumb pieces are bigger so they create a far better "crunch" than standard breadcrumbs. I know 2 cups sounds like a lot but you need it. Also if you skimp on the breadcrumbs, crumbing the last fish gets messy! Fish -This recipe will work with any white fish fillets but the best to replicate the square, flat fish patties in Filet-O-Fish is to get flat, thin fish fillets that can be cut into square-ish pieces. I use Ling, Maccers uses Pollock. I don't get too hung up on perfect square shapes because the fish shape warps when it bakes because we're using real fish here. That's just real life, my friends! Buns - The super soft Maccers buns have a LOT of sugar in them. The closest in flavour and texture are brioche buns. Soft hamburger buns are also suitable, if you can find a suitable size (I only seem to see giant ones, too big to make fillets that fit though you could totally double up) Processed Cheese - just like Maccers! I used a smoked processed cheese from Coles (Aus supermarket, Coles brand) which is the orangey Maccers colour and doesn't even taste smoked. Dredge Batter - created especially for "oven-fried" crumbed recipes, I use it for all my baked crumbed recipes like these Crunchy Chicken Tenders, though for this recipe the batter is slightly thinner because fish is more delicate than chicken. It's got more flavour than just using egg & flour as well as oil, compensating for not deep frying in oil (because let's face it, frying makes everything taste better). It's also thicker and a stronger glue for the breadcrumbs. GENERAL NOTES: * Tartare Sauce - Makes more tartare than probably required but it's a tragedy if there's no enough so I err on the side of caution. Keeps for ages in fridge. * Fry option - follow dredge / crumb / fry steps in this Schnitzel recipe (video included) * More background about this toasting / unusual single Dredge Batter / oven-fried technique in this Crunchy Baked Chicken Tenders recipe. It's all driven by love of fried food / attempt to control waist expansion. Nutrition per serving, assuming 1/2 cup of tartare sauce is used across all 4 burgers.
You may also like
ArabianBakedCuisineIndianItalianMainsPakistaniQuick & Easy

Lemon Tart

20 mins Cook
What gives this Lemon Tart its exceptional quality? It’s the lemon curd filling. It strikes a harmonious balance between sweetness and tartness, and its custard-like texture effortlessly dissolves in your mouth. This timeless French tart is both elegant and visually appealing, yet its filling is incredibly uncomplicated, consisting solely of eggs, sugar, butter, and fresh lemon!
ArabianCuisineFrenchIndianItalianQuick & Easy

Healthy Creamy Zucchini Soup

20 mins Cook
You don’t require a substantial amount of cream to create a Creamy Zucchini Soup because the natural consistency of cooked zucchini seamlessly transforms it into a rich and velvety soup. This delightful bowl of warmth not only pleases your taste buds but also boasts a modest calorie count of just 220 per generous serving, or a mere 98 calories if you opt to omit the cream!
ChineseCuisineDips and SaucesFrenchIndianItalianKoreanMainsQuick & Easy

Chinese Zucchini Pancakes

20 mins Cook
Chinese food for breakfast? Absolutely! I can assure you that breakfast in Asian countries is far more intriguing than a simple combination of toast and cereal, not to mention much more delightful!

Leave a Reply

Your email address will not be published. Required fields are marked *

BakedBreadsBreakfastsCuisineDessertsMainsMexicanQuick & Easy

Cinnamon Apple Bread

1 hour 25 mins Cook