I absolutely love this Homemade Baked Filet-O-Fish Burger with Crispy Fish Fillets and Tartare Sauce Recipe because it brings that nostalgic fast-food favorite right into your own kitchen—but with a fresh, homemade twist! The magic here? Crispy, golden baked fish fillets that don’t rely on frying in oil, paired with a tangy, creamy tartare sauce that you whip up yourself. When I first tried baking the fillets instead of frying, I was amazed at how tender and flavorful they came out without all the extra grease.
You’ll find that this recipe works perfectly for a quick weeknight dinner or a fun weekend lunch when you want something comforting but don’t want to sacrifice healthiness or taste. Plus, making the tartare sauce fresh is a game-changer—it’s bright, herby, and adds that extra zing that elevates the whole burger. Trust me, once you try this Homemade Baked Filet-O-Fish Burger with Crispy Fish Fillets and Tartare Sauce Recipe, it’ll become a family favorite like it did for mine!
Why You’ll Love This Recipe
- Healthier Crispy Fish: Baking the fish fillets gives you that golden crunch without the extra oil from frying.
- Homemade Tartare Sauce: Freshly made tartare sauce adds bright, zesty flavors that perfectly complement the crispy fish.
- Simple Ingredients: You probably already have everything in your pantry to make this tasty burger at home.
- Family Approved: My family goes crazy for this recipe, and I know yours will too!
Ingredients You’ll Need
The ingredients in this Homemade Baked Filet-O-Fish Burger with Crispy Fish Fillets and Tartare Sauce Recipe come together to create layers of texture and vibrant flavors. From the delicate fish fillets to the crispy panko coating and creamy tartare, each component plays an important role. Here are my tips for choosing the best versions!
- Panko Breadcrumbs: Japanese-style breadcrumbs that are chunkier and crispier than regular ones—definitely worth seeking out for that perfect crunch.
- White Fish Fillets: Choose flat, thin fillets like ling or pollock; they bake up beautifully into square-ish fish patties similar to your favorite fast-food burger.
- Soft Buns (Brioche recommended): Brioche buns provide the slightly sweet, tender softness that balances the crispy fish perfectly.
- Processed Cheese Slices: Just like the original Filet-O-Fish, processed cheese melts gently on the hot fillets with that familiar comforting texture.
- Oil Spray: I like using olive oil spray—it lightly crisps the breadcrumbs without adding excess oil.
- Dredge Batter Ingredients: A mix of egg, mayonnaise, mustard, flour, salt, and pepper—this flavorful batter locks in moisture and helps the breadcrumbs stick like a charm.
- Tartare Sauce Components: Mayonnaise, finely chopped dill pickle (or gherkin), fresh parsley, capers, lemon juice, sugar, and salt—all combine for that tangy, herby punch.
Variations
I love how versatile this Homemade Baked Filet-O-Fish Burger with Crispy Fish Fillets and Tartare Sauce Recipe is—don’t hesitate to tweak it to match your tastes or dietary needs. Over time, I’ve experimented with a few tweaks that work really well and keep things interesting!
- Gluten-Free Variation: Swap panko breadcrumbs for gluten-free panko or crushed gluten-free crackers; just keep the batter the same for stickiness and flavor.
- Dairy-Free Version: Use a dairy-free mayo in both the batter and tartare sauce, and opt for a vegan cheese slice or leave cheese off entirely—it’s still delicious!
- Spice it Up: Add a pinch of cayenne pepper or smoked paprika to the dredge batter for a subtle kick that livens up the fish.
- Herb Twist: Mix chopped fresh dill or chives into the tartare sauce for a herbal freshness that’s slightly different from the classic version.
How to Make Homemade Baked Filet-O-Fish Burger with Crispy Fish Fillets and Tartare Sauce Recipe
Step 1: Whip Up the Tartare Sauce
Start by mixing all your tartare sauce ingredients in a bowl—mayonnaise, finely chopped dill pickles, parsley, capers, lemon juice, sugar, and salt. Give it a good stir until everything’s combined. Set it aside for at least 10 minutes to let those flavors mingle and intensify while you prepare the fish. I always find that the sauce tastes even better after chilling a bit, so don’t skip this step!
Step 2: Toast the Panko Breadcrumbs
Preheat your oven to 180°C (350°F). Spread the panko breadcrumbs evenly on a baking tray and give them a light spray of olive oil—spraying straight down will help the oil reach all the crumbs. Bake for 3 to 5 minutes until golden brown, watching closely because they can go from perfect to burnt quickly. Toasting the breadcrumbs adds an amazing nutty flavor and crunch that’s crucial for this recipe.
Step 3: Prepare the Fish Fillets
Cut the white fish fillets into square-ish pieces slightly larger than your buns, since they shrink a bit while baking. Trust me, don’t stress about perfect shapes—real fish warps during baking, and that’s just part of the charm! If you have any odd trimmings, crumb them too for tasty nibbles.
Step 4: Make and Apply the Dredge Batter
In a bowl, whisk together the egg, mayonnaise, Dijon mustard, flour, salt, and pepper to create a flavorful batter that’s just thick enough to hold the breadcrumbs. Carefully dip each fish piece into the batter—handle gently, as fish fillets can be delicate. Then, press it into the toasted breadcrumbs, making sure all sides are well coated. This batter helps lock moisture in and makes the coating stick nicely without deep frying.
Step 5: Bake to Perfection and Add Cheese
Arrange the crumbed fish fillets on a clean, lightly oiled baking tray and bake in the oven for 12 to 15 minutes, until the fish is cooked through and the crust is crispy and golden. Once out of the oven, place a slice of processed cheese on top immediately—the residual heat will gently melt the cheese, avoiding that weird rubbery texture you get if you oven melt processed cheese. I learned this trick the hard way and it really makes a difference!
Step 6: Assemble and Enjoy!
Warm your buns in the microwave for about 20 seconds—this keeps them soft and pillowy. Layer your fish fillet topped with melted cheese, then slather a generous dollop of tartare sauce on top. Put the bun top on and get ready to devour one of the best homemade fish sandwiches you’ll ever taste!
Pro Tips for Making Homemade Baked Filet-O-Fish Burger with Crispy Fish Fillets and Tartare Sauce Recipe
- Gentle Handling: Fish fillets are delicate, so take your time coating them in batter and breadcrumbs to keep the coating intact.
- Watch the Oven: Toast your panko breadcrumbs for just the right golden color—too dark and they’ll taste bitter.
- Cheese Trick: Add cheese immediately after baking so it melts from residual heat rather than direct oven heat, preventing a plasticky film.
- Bun Warming: Microwaving buns for a quick 20 seconds keeps them soft and warm, making every bite just right.
How to Serve Homemade Baked Filet-O-Fish Burger with Crispy Fish Fillets and Tartare Sauce Recipe
Garnishes
I love adding a few fresh spinach leaves or crisp lettuce inside the burger to add a bit of crunch and freshness. Sometimes, I’ll also add thin slices of tomato to balance the richness. Pickles on the side or inside complement the tartare sauce nicely if you’re a pickle fan like me!
Side Dishes
For sides, I usually go classic: crispy oven-baked fries or sweet potato wedges pair beautifully. A simple coleslaw or a light green salad works as well to cut through the richness and keep things fresh. If you’re feeling fancy, some roasted corn on the cob is always a hit!
Creative Ways to Present
For special occasions, I’ve served these burgers open-faced on wooden boards with little ramekins of extra tartare sauce for dipping. Wrap the burgers in parchment paper tied with twine for a grab-and-go picnic vibe that’s cute and practical. You could even swap the bun for lettuce wraps if you want a lighter presentation!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, I recommend keeping the fish patties, buns, and tartare sauce separate in airtight containers in the fridge. This way, the bread doesn’t get soggy and the fish stays crispy for longer—just reassemble before serving. I like to eat them within 2 days for best flavor and texture.
Freezing
I’ve frozen baked fish fillets before with great results. Just let them cool completely, wrap tightly in plastic wrap, then pop them in a freezer-safe container or bag. They keep well for up to 2 months. Defrost overnight in the fridge and reheat gently in a low oven to maintain crispness.
Reheating
To reheat, a quick 10-12 minute bake at 170°C (340°F) does the trick for the fish—this crisps up the coating again without drying out the fish inside. Warm your buns in the microwave and add fresh tartare sauce before assembling. Avoid reheating in the microwave alone as it can make the bread tough and the coating soggy.
FAQs
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Can I use frozen fish fillets for this recipe?
Yes, you can use frozen white fish fillets—just make sure to thaw them completely and pat dry to remove excess moisture before preparing. This helps the batter and breadcrumbs stick better and ensures even cooking.
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Why do we bake the breadcrumbs before coating the fish?
Toasting the breadcrumbs brings out a nutty flavor and gives them a crispier texture when baked with the fish. It also helps the coating crisp up better in the oven, mimicking that deep-fried crunch without the oil.
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Can I make the tartare sauce ahead of time?
Absolutely! Tartare sauce actually tastes better when it’s allowed to rest for a few hours or overnight in the fridge, so feel free to make it ahead. Just keep it in an airtight container to preserve freshness.
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What kind of cheese should I use?
Using processed cheese slices is traditional for this recipe, as they melt just enough from residual heat without turning rubbery or greasy. You can find options in most supermarkets, and smoked or mild cheddar-style slices work well.
Final Thoughts
This Homemade Baked Filet-O-Fish Burger with Crispy Fish Fillets and Tartare Sauce Recipe will definitely win a spot in your recipe rotation. It captures all the joy of a fast-food classic but with better ingredients and a cooking method you can feel great about. I love sharing it with friends because it’s simple, delicious, and yet feels special—like a mini indulgence made at home. So next time you crave that crispy, melty fish burger, give this recipe a try and see how easy it is to impress your taste buds (and your family!).
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Homemade Baked Filet-O-Fish Burger with Crispy Fish Fillets and Tartare Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 burgers
- Category: Main Course
- Method: Baking
- Cuisine: American-inspired
- Diet: Halal
Description
This Homemade Filet-O-Fish Burger recipe offers a deliciously crunchy and flavorful alternative to fast-food versions by baking the crumbed white fish fillets instead of frying. With a crispy panko breadcrumb coating, a tangy homemade tartare sauce, and soft brioche buns, this recipe delivers all the classic tastes of a Filet-O-Fish burger in a healthier, oven-baked form.
Ingredients
Fish and Breading
- 2 cups panko breadcrumbs
- 400 – 500 g (0.8 – 1 lb) white fish fillets, flat/thin (e.g., Ling or Pollock)
- 4 slices processed cheese
- Oil spray (olive oil recommended)
Buns
- 4 soft buns, brioche recommended
Dredge Batter
- 1 egg
- 1 tbsp mayonnaise
- 1 tbsp Dijon mustard (or other mustard)
- 1 tbsp flour
- 1/2 tsp salt
- Black pepper, to taste
Tartare Sauce
- 1 cup (220 g) 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 fresh lemon juice (or cider vinegar)
- 1 tsp white sugar
- 1/4 tsp salt
Instructions
- Prepare Tartare Sauce: In a bowl, thoroughly mix together the mayonnaise, finely chopped dill pickles, parsley, capers, lemon juice, sugar, and salt. Cover and allow the flavors to meld by setting it aside for at least 10 minutes.
- Toast Breadcrumbs: Preheat your oven to 180°C (350°F). Spread the panko breadcrumbs evenly on a baking tray and spray directly from above with olive oil, avoiding spraying from the side to maintain texture. Bake for 3-5 minutes until they turn golden brown, then immediately transfer to a bowl. Clean the tray and lightly spray it with oil again for the next step.
- Prepare Fish Fillets: Cut the fish fillets into roughly square shapes, slightly larger than your buns since the fish shrinks during baking. These pieces form the base of your burger.
- Make the Dredge Batter: In a bowl, whisk together the egg, mayonnaise, Dijon mustard, flour, salt, and black pepper until smooth and slightly thinner than typical batters to suit the delicate fish.
- Coat Fish with Batter and Breadcrumbs: Handle the fish pieces carefully, first dipping them into the dredge batter to coat evenly. Then place them in the toasted breadcrumbs, using your hands to press breadcrumbs onto all sides to ensure full coverage. Transfer each crumbed fish piece onto the prepared baking tray.
- Bake the Fish: Place the crumbed fish in the preheated oven and bake for 12-15 minutes, or until the fish is cooked through and the coating is crispy and golden. Once baked, immediately top each piece with a slice of processed cheese and allow the residual heat to soften the cheese without melting it fully to avoid a plasticky texture.
- Warm the Buns: Cut the buns in half and microwave them for about 20 seconds to warm through and keep them soft, ideal for that burger texture.
- Assemble the Burger: Place the baked fish with melted cheese on the bottom half of each bun. Generously dollop with the tartare sauce prepared earlier. Top with the other bun half and serve immediately to enjoy the perfect balance of crunch, creaminess, and freshness.
Notes
- Panko breadcrumbs are larger and crunchier than standard breadcrumbs, lending a superior texture to the coating. Although 2 cups seem like a lot, it’s necessary to adequately coat all the fish pieces and avoid a messy crumb finish.
- Any white fish fillets work, but opt for flat, thin fillets such as Ling or Pollock for the most authentic shape and texture. Expect the fish to shrink about 20% and increase slightly in thickness during baking.
- Brioche buns offer the closest match to classic fast-food buns with the right softness and subtle sweetness. Regular soft hamburger buns can be used if the size is appropriate.
- Processed cheese slices like those used here mimic the classic Filet-O-Fish flavor and melt just enough from residual heat, avoiding the rubbery texture of oven-melted cheese.
- The dredge batter is specially designed to provide better adhesion and flavor than plain egg and flour, compensating for baking instead of frying.
- This tartare sauce recipe yields more than needed for four burgers, but leftovers keep well refrigerated and enhance many seafood dishes.
- The technique of oven-baked crumbed fish avoids excess oil and calories while achieving a delicious crunch, making it a healthier twist on traditional fried versions.
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