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Copycat Filet o Fish
Try this yummy recipe next time the craving hits you
Equipment
- 1 Fry Pan
- 1 Fryer
Ingredients
- 2 wild cod fish fillets
- 1 cup all purpose flour
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp dry mustard
- 2 eggs beaten
- 1 tbsp dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup crispy panko breadcrumbs it is the only one made with canola oil instead soybean oil
- 2 cups canola, corn or peanut oil
- 2 slices organic American Cheese Organic Valley Organic American Cheese Slices or any hormone-free soft and salty cheese of your choice
- 4 tbsp homemade tartar sauce Tartar sauce recipe can be found here
Instructions
- Dry each fish fillet with a paper towel and season with salt and pepper.
- In a shallow baking dish, combine flour, garlic powder, onion powder, and dry mustard. Whisk together.
- In another shallow baking dish, combine eggs, mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk together until fully combined.
- Finally, sprinkle panko into a third shallow baking dish. Lightly cover each fillet in the flour mixture and shake off excess. Next, lightly cover fillets in the egg mixture, shaking off excess, and finally, dip the fillets into the panko crumbs until they are fully coated.
- Transfer the coated fillets to a baking sheet lined with a cooling rack and refrigerate them for 30 minutes.
- Preheat oil to 350˚F (and oven to 350˚F). Fry fillets for 3 to 4 minutes, flip, and continue to fry for an additional 2 to 3 minutes or until golden brown and cooked through. Transfer the fried fish back to the baking sheet lined with a cooling rack.
- Immediately top fillets with sliced cheese. Transfer fillets into the oven and bake for 2 to 3 minutes or until the cheese just starts to melt. Remove from oven.
- Spread tartare sauce onto the top and bottom of each bun. Place a cheese-covered fillet onto each of the bottom buns and gently press the top buns over each fillet. Serve.
