Claire Corlett

Fish Food, Fish Tanks, and More
How to Make Filet-O-Fish Sandwich (Copy Cat Recipe) | Hilah Cooking

How to Make Filet-O-Fish Sandwich (Copy Cat Recipe) | Hilah Cooking

Hey dudes, I’m Hilah, and today on Hilah Cooking,
we’re making McDonald’s knock off filet-o-fish sandwich. This is way better than the McDonald’s
version and I’m going to tell you a fun little story about how it got invented. And here’s
a hint. It has to do with Jesus. Okay to start out, duh, we’re going to use
some fish. I’m using tilapia. Try to get like as big of a fillet as you can, anything sort
of firm will do well, like halibut or cod. And we’re just going to try to cut it into
squarish shapes so that it looks a little bit like McDonald’s even though it’s going
to taste way better. So for this little interesting shaped thing here, it’s already kind of starting
to split there. So I’m just going to go ahead and cut it down the middle and then trim off
like the little pointy end bits. Just to kind of try to kind of square it off a little bit
and you can still like cook these and eat them like little fish nibbles or something,
but they won’t go on our sandwich because they’re not perfect. So then these ones I’ll
cut in half, these ones, oh my god, my mom would be so ashamed of my language, sorry
mom, bad grammar. So there, they’re not exactly square, but they’re rectangular and that’s
a type of squares guys. So then I’m going to just put them in a little
bowl here, all the little pieces. Some of them are maybe too tiny and then squeeze some
lemon juice over. Awesome. So that’s just going to like brighten up the flavor a little
bit, we’re just going to let this marinate in the lemon juice for about ten minutes.
In that time we can make our McDonald’s rip-off tartar sauce. I just want to make sure all
the little fishies get covered. If you don’t have lemon, you could use a little bit of
like white wine vinegar something, or tarragon vinegar would make it a fancy French filet-o-fish,
filet-o-French and that would be something else entirely. Okay, I’m going to get set
up and we’ll make our tartar sauce while we wait on this marinade. Obviously tartar sauce starts with a mayonnaise
base. Now if you would like a more fancy type of tartar sauce, I have a recipe for one with
parsley and capers and garlic and all this other shit, on our website if you want to
do that, but this is what I think is closest to the McDonald’s tartar sauce which really
just kind of tastes like pickles. So I just add a little pinch of salt, I’m going to add
a little bit of white pepper. This is my unfancy touch. I’m sure it’s not in the real thing,
but it tastes really good. And then to make it look McDonaldsy, this is just some diced
up like hamburger dill slices, just mince them up really tiny and then add in a little
bit of that pickle juice in there too. So dump that in. Just dump it all in there. And
then some super minced up white onion as well. And just like the tinier you can chop it the
better. I’m a magician with a knife. You could use a food processor if you have bad skills. And we’ll just mix it up. There’s salt on
my finger, better give it to the devil. Oh, that reminds me. So the story of the filet-o-fish:
there was this guy in Ohio that had a franchise when McDonald’s first started franchising
and he wasn’t making any money during Lent because his area was like 89 percent Catholic
or something. So he like called Ronald McDonalds himself and he was like, look Don, sorry I
mean Ron I’m not making any money over here in Ohio, I need to make a fish sandwich stat
before I go broke. And Ronald McDonalds was like, I don’t think so buddy. Then he tasted
it and he was like, wow, this is the best sandwich ever, not better than my hamburgers,
but you have my permission to put it on your menu and that saved his restaurant and then
it went nationwide like the next year. So, there you go. It’s time to bread the doughnuts, I mean the
fish, I mean the doughnuts. Okay, so I drained the lemon juice off of the fish fillets and
now I’m going to add some milk because milk is a wholesome thing and it does your body
good; just enough to cover. Don’t need to waste it, I’ll drink that later. Some white
Russians, okay. So just get them all in there, they’re hanging out, that’s fine. And then for the breading part, what I’ve
done is I’ve mashed up some oyster crackers here until they’re very, very fine. These
are oyster crackers. They taste like saltines, but they look like oysters, I don’t really
know why they’re called that, but that’s a good enough reason I think. I like to use
these when I’m breading stuff instead of saltines because one, they’re cheaper than saltines
by like a few cents, but I’m a frugal b-otch and also they’re already in tiny pieces so
they break up faster. So all I did was put some of them into this little zip top baggy
and crushed them up until they’re fairly fine. Most of them are powderish and I’m going to
go ahead and add a little bit of plain dry bread crumbs to that too. If you wanted to
just use bread crumbs, that’s fine, but I felt like the crackers kind of gives it a
better coating. So just mix that together and the crackers already have salt on them,
so we don’t need to add any salt to this, it’s enough salt with just what’s on the crackers. And now we’re just going to do the standard
milk, crackers, milk, crackers, plate. Okay, alright, fish fingers. Okay, once they’re
coated you want to put them in the fridge for at least ten minutes up to two or three
hours, so you can make these ahead of time a little bit. That’s going to help that coating
adhere so that when we fry it, it doesn’t just like fall off into the frying oil either.
So I’ll see you back in ten minutes. To fry the fish, I’ve got just under about
a half inch of peanut oil here, you can use canola oil, vegetable oil, whatever, you know,
stuff like that. And I’ve got it heated up to about 350. If you don’t have a thermometer,
you can just throw in a little bread crumb like this, just a crumb and it’s all like,
not it’s not peeing, that’s a sizzling sound. And we’ll put our filets in. And you remember when I cut them up, I ended
up with two that were a little bit thicker and two that were a little bit thinner. So
the thicker ones obviously are going to take little bit longer to cook, so I don’t know.
It’s kind of easier sometimes just to do them together, do the thicker ones together and
then the thinner ones, but basically we’re just going to cook these for about a minute
on the first side, they’ll be nice and golden brown. Flip them over, do another two minutes
or so on the other side until that’s golden brown and by then, the inside should be perfectly
cooked and beautiful and flaky and moist like a fish sandwich. There we go. So just check it. The second
side usually browns slower than the first so see, it’s still pretty pale, so let it
go maybe another minute or so. If you wanted to make these lower fat, you can also totally
bake them. Just do the breading, spray it with a little bit of you know, spray oil or
something, and bake it on like a tray with a rack like this. I’m going to use this for
draining, but you can just bake it on here at 450 for about fifteen minutes. It’s not
going to get like as delectably golden brown as these, but it will be crispy and cooked
and it will be much healthier than this or a McDonald’s filet-o-fish. So, I should have
taken a note myself, but… I just need to stand up straighter. Okay, there we go, now we’re talking. So like
I said, just drain it on a little rack over here. And I’ll go ahead and fry my other fish.
While those are cooling, I’ll microwave a couple little hamburger buns to soften them
up and get them nice and squishy like the ones at McDonalds. Okay. Okay, we’re ready,
to have fish sandwiches, fish sandwiches, fish sandwiches. I’ve got a little bun here,
like I said I just stuck it in the microwave for literally ten seconds and it gets nice
and pliable and warm. I’m going to top it with some American cheese.
Now at McDonalds they’re skimpy little bastards and they only give you half a slice of cheese.
What the hell is American about that? So we’re going to go ahead and do a whole slice, thank
you very much. And then we’ll top it with a little fish patty. Let’s see, this one looks
good and a big, big hefty blob of your tartar sauce. They do like this much there. I know,
because I just ate one the other day. And then there you go. There’s a gorgeous filet-o-fish
sandwich for you. Then of course you would put the top on and eat it. If you like this recipe, also check out my
Chick-Fil-A knock-off. If you like fried meat sandwiches and if you don’t want to watch
that one, then you can watch my chicken fried steak video because I do the same, a very
similar cracker crust and you can just see how gorgeous it is. It’s delicious. Fried
meats for the win, right people? Okay. Give it a taste. That’s what’s supposed
to happen, that little–shit, that’s good. Do I have something on my face? I do. Alright,
there you go, homemade filet-o-fish, way better than McDonalds. I hope you try this, I hope
you love it. Please leave a comment below and visit me at for principle
recipes. See you guys later, thanks for watching. Bye-bye. I’m going to try to fit this whole
thing in my mouth. That’s not going to happen, sorry.

100 comments on “How to Make Filet-O-Fish Sandwich (Copy Cat Recipe) | Hilah Cooking

  1. I really wish u would quit talking like a baby!! If u think ur being funny or cute its not happening. I like watching ur recipes but its hard to watch the dummy part of ur act.

  2. I'm not a big fan of burgers. I like Turkish food or things like pizza. But Filet O Fish ( Fishmac ) and Big Mac are the soo damn delicious . Cheeseburger is ok

  3. You forgot to do the trademark mcdonalds move and put the cheese halfway off the sandwich and then it melts into the bread to where you can't reposition it.

  4. "They're rectangular, and that's a type of square." But Hilah, squares can be rectangles, but rectangles can't be squares.

  5. u don't put garlic with tartar sauce.. tartar sauce = mayonnaise lemon juice capers and parsley that's it

  6. Hilah, would Whiting work as well as Tilapia or cod? I've not cooked much with it-bought it because it was frozen and cheap :)

  7. My Mom was a teacher. She is now not with this world. But, she also would cringe, to that. I also try to speak, in a more proper manner. (Not in a fanatical way…whatever that means.) But…my Mom would be happier and I feel better. I get that, too. I'm a gay guy (meaning no hitting on you) and I super enjoy watching your videos. There's something amazing, about you. I hope you end up with the best life ever. You seem to deserve it.

  8. "but it's going to taste WAY better" not really a copycat recipe then is it? the goal of copycat recipes is to get as humanly possible to get the recipe to taste exactly the same.

  9. I subscribed. Not because I like McDonald's fish sandwiches. Not because you are genuinely hilarious with lovely eyes and a sick ass body(it's a compliment, relax.) I subscribed because I like your hairstyle. There, I said it.

  10. Ah. Thank you for not putting your fried food on a goddamn paper towel to soak in its own oil for minutes on end.

  11. Omg I love it!!! I watched the cornbread jalapenos cheese video.first and you had the food dance at the end … 3 videos in you are so funny and and keep it real 🙌🎉🎊😎❤

  12. tilapia = absolutely not. Hey, Did you know that tilapia has a story that is a lie? YUP! it's a true thing, I cannot believe that you do not know this, i mean, you are on the net like a superstar and shit. <– I liked when you said that so I could barely wait. LOL, But YES! Tilapia is CRAP FISH, I am not kidding. it's actually Not good for you, do you know many fish like that?

    Here is a funny thing to help prove my point. W#hen you type Cod it's got no red line under it, Halibut , no red line, Salmon, Trout, and so on… Now Type Tilapia . It's WRONG, why? has not been around for as long as the sons of bitches that are trying to poison us say it has. Ever hear of it when you were a kid? NO ya didn't. Why? it's because the TRASH FISH that they CREATED THAT CRAP/ SHIT Fish with, I believe there were at least 4 involved and I would not doubt that 2 of them are not even edible in their true state naturally. have been around for a REALLY LONG TIME and The tilapia you buy in the store ( I say YOU because I would rather eat gold fish) have been around for a very short time becuase they are carlessly created in a shitty lab somewhere in a third world country and then discovered by some rich fat cat SOB who knew how to market this nasty ass fish.

    I shit you not.

    Other than that. I loved your video, you are awesome in quite a few ways and I pray that you do not eat Tilapia ever again. even spell check on you tube knows Tilapia is wrong.

    want one more proof of this? Google doesn't correct Tilapia Mozzilla does in an email body though. try it. what do I mean by this? Pretty sure Google is not really on the general publics side. LOL

  13. I don't think I've ever had this much fun watching a cooking video! You really crack me up. Very entertaining. And the sandwich was great too.

  14. Love the thumbnail with the red hair. Trust I would hit it if yiur hair was grey but the red I like you in love yiur style of cooking with cursing that's the way it should be realtalk bye mwah.

  15. Hey Stupid this is the real history of Filet-O-Fish:

    The sandwich was invented in 1962 by Lou Groen, a McDonald's franchise owner in Cincinnati; his store was in a predominantly Roman Catholic neighborhood, which led to falling hamburger sales on Fridays resulting from the Roman Catholic practice of abstaining from meat on Fridays.

    The sandwich was the first non-hamburger menu item brought in by new McDonald's company owner Ray Kroc. Kroc made a deal with Groen: they would sell two non-meat sandwiches on a Friday, Kroc's own Hula Burger (grilled pineapple with cheese on a cold bun) and the Filet-O-Fish, and whichever sold the most would be added to the permanent menu. The Filet-O-Fish "won hands down" and was added to menus throughout 1963 until reaching nationwide status in 1965.

  16. yea….you can make this sound more attractive by NOT mentioning "Peeing" while cooking. you lost me there. what a turn off.

  17. You forgot to steam the buns and melt the cheese a bit and use (Pollock Fish). But all in all I WOULD EAT THAT FISH SANDWICH BECAUSE IT LOOKS WAY BETTER🤤🍽‼

  18. Yours looks the best of all the others I have watched but the Buns are steamed, to me its very important to steam the buns…raaaar…….Love to you..Love to all…Kitten

  19. Have to agree with poster about cheese being placed on edge of bread, always, and it's irritating.
    Only reason l buy it is because l love the fish, tartar sauce and the bun is always fresh…Really love the fish and believe it's pollock and not even cod…
    Presentation here sucks BECAUSE it's too long……

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