Filet-O-Fish

Name: Filet-O-Fish
Prep time: 120 min
Cook time: 15 min
Yield: 4 servings
Cuisine: Down Town Classics
Ingredients: All-purpose Flour — 18 g; Water — 30 ml; Whole Milk — 60 ml; Whole Milk — 120 ml; Water — 150 ml; Sugar — 12 g; Instant Yeast — 8 g; Bread Flour — 525 g; Salt — 7 g; Vegetable Oil — 42 g; Egg — 1; Egg Yolk — 1; Egg — 1; Water — 5 ml; Butter — 15 g; Mayonnaise — 240 g; Chives — 1 tbsp; Dill — 1 tbsp; Shallot — 1; Capers — 1 tbsp; Dill Pickles — 2; Lemon Zest — 1 lemon; Lemon Juice — 1 lemon; Salt — To taste; Black Pepper — To taste; Cod — 900 g; Kosher Salt — 1 tbsp; All-purpose Flour — 155 g; Garlic Powder — 1 tbsp; White Pepper — 2 tsp

This elevated homemade Filet-O-Fish features a thick fillet of crisp beer-battered fish, a layer of melted cheese, and a zesty homemade tartar sauce, all sandwiched inside a soft, freshly baked Hokkaido milk bread bun. Delivering an incredible contrast of ultra-crunchy fish and buttery, pillowy bread, this ultimate fast-food copycat favourite leaves ordinary takeaway sandwiches far behind.

Cuisines

Cooking Instructions

Preparation: 120 minutes
Cooking: 15 minutes

Servings: 4

Notes:

Prepare a tangzhong (a flour, water, and milk roux) when making the Hokkaido milk bread dough to achieve an exceptionally soft, fluffy, and springy crumb.

Cure the fresh cod or haddock fillets with a generous coating of kosher salt for 10 minutes at room temperature to firm up the fish before battering.

The beer batter combines all-purpose flour, garlic powder, ground white pepper, cayenne pepper, old bay seasoning, an egg, and a 355 ml can of pale ale or blonde beer.

Maintain the frying oil at 185°C and fry the battered fish fillets for 3 to 5 minutes until beautifully golden brown and crispy.

Toast the buttered milk bread buns in a pan until golden and warm, then assemble with melted sharp cheddar cheese, the crispy fish fillet, and a generous dollop of homemade tartar sauce.

Make Bun Dough
Whisk flour, water, and milk over heat to form a tangzhong paste, then combine with yeast, milk, warm water, bread flour, sugar, salt, vegetable oil, egg, and egg yolk in a stand mixer, knead, and let rise for 1 hour.

Shape and Bake Buns
Divide the proofed dough into nine even pieces, shape into smooth balls, proof for 30 minutes, brush with egg wash, and bake at 190°C for 15 to 18 minutes before brushing with melted butter.

Make Tartar Sauce
Mix together mayonnaise, finely sliced chives, chopped dill, diced shallot, chopped capers, finely diced dill pickles, lemon zest, and lemon juice with salt and pepper.

Prepare Fish
Cut cod or haddock fillets into four uniform portions matching the size of the buns, season with kosher salt, and let cure for 10 minutes.

Make Beer Batter
Whisk together all-purpose flour, garlic powder, white pepper, cayenne pepper, old bay seasoning, egg, and beer until smooth and well incorporated.

Fry Fish
Coat the cured fish fillets in flour, dip thoroughly into the beer batter, and fry in hot vegetable oil at 185°C for 3 to 5 minutes until golden brown and crispy.

Assemble and Serve
Toast buttered bun halves in a pan, melt sharp cheddar cheese on the bottom bun, place the crispy fish fillet on top, add a generous dollop of tartar sauce, crown with the top bun, and serve immediately.

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Ingredients

Tangzhong

All-purpose Flour	18 g
Water	30 ml
Whole Milk	60 ml

Bun Dough

Whole Milk	120 ml
Water	150 ml
Sugar	12 g
Instant Yeast	8 g
Bread Flour	525 g
Salt	7 g
Vegetable Oil	42 g
Egg	1
Egg Yolk	1

Bun Topping

Egg	1
Water	5 ml
Butter	15 g

Tartar Sauce

Mayonnaise	240 g
Chives	1 tbsp
Dill	1 tbsp
Shallot	1
Capers	1 tbsp
Dill Pickles	2
Lemon Zest	1 lemon
Lemon Juice	1 lemon
Salt	To taste
Black Pepper	To taste

Fish and Battering

Cod	900 g
Kosher Salt	1 tbsp
All-purpose Flour	155 g
Garlic Powder	1 tbsp
White Pepper	2 tsp
Cayenne Pepper	2 tsp
Old Bay Seasoning	2 tsp
Egg	1
Beer	355 ml
Oil	For frying