Yield: 4 sandwiches. See the recipe card for the measured four-sandwich batch.
Don’t get me wrong, I love my burgers, but the Filet-O-Fish is a classic fast-food favorite. This is my healthier and simple take of this satisfying sandwich. Whether you're craving a quick meal or trying to recreate a fast-food staple at home, this recipe is perfect for a busy weeknight or a fun weekend cooking project. ✌️
WHAT IS A FILET-O-FISH?
The classic McDonald's Filet-o-Fish features a crisp, tender fish fillet, served with a creamy tartar sauce and a slice of American cheese, all packaged between a soft, toasted bun. My version makes four sandwiches with air-fried cod and a homemade tartar sauce.
INGREDIENTS
TO PREPARE THE FISH
Cod: I like cod because its mild flavor works well with the tartar sauce. It doesn't matter if you use fresh or frozen cod. The most important thing is to make sure you pat the fish thoroughly with a paper towel before seasoning and breading so that the seasoning sticks and the Panko doesn't get soggy.
Panko crumbs: This is used as the breading for your Filet-o-Fish that will give you that nice crisp exterior. You can use any brand of preference.
American cheese: I like using Velveeta Slices because it melts well on the fish.
Keto buns: I use Culture Keto Buns for my burger/sandwich buns. (Note, I added the link here so you can see what it looks like, but it's actually much cheaper to buy it in grocery stores!)
Salt & black pepper: To season the fish!
Egg whites: You can use actual egg whites from real eggs, but I tend to use the Egg Beaters brand of egg whites because it has better texture.
TO PREPARE THE TARTAR SAUCE
Light mayonnaise: I use it with plain fat-free Greek yogurt to make the tartar sauce creamy. Product nutrition varies by brand.
Greek yogurt: The Greek yogurt gives the tartar sauce a nice tangy flavor and with added protein! Use plain fat-free Greek yogurt - do not use flavored yogurt!
Dill: Dill gives the sauce a nice fresh and slightly tangy taste.
Salt & black pepper: To season the sauce.
Zero-calorie sweetener: I like to use Splenda but feel free to use your zero-calorie sweetener of choice.
Relish or sweet relish: This is key for a classic tartar sauce!
FREQUENTLY ASKED QUESTIONS
The fish will come out dry if cooked in the oven, which is why I prefer to use an air fryer.
Sure! The macros might be slightly different, but that's okay!
It's better to store it uncooked and frozen, and then reheat in the air fryer. If the fish is already cooked, it's better to eat it on the same day, otherwise it will get soggy if you stored it in the fridge and then reheated it.
STEP-BY-STEP INSTRUCTIONS
STEP 1
Pat dry the cod with a paper towel before seasoning. Then, season cod with salt and pepper.
STEP 2
Afterwards, evenly coat each piece of cod with egg whites.
STEP 3
Then, evenly cover the cod in Panko crumbs.
STEP 4
Lightly spray the fish with oil and air-fry at 390°F for about 8–12 minutes, until the thickest part reaches 145°F (63°C). Work in batches if needed.
STEP 5
In a bowl, combine light mayo, plain fat-free Greek yogurt, relish and finely chopped fresh dill. Taste, then add salt, pepper and zero-calorie sweetener only if needed.
STEP 6
Lastly, divide the fish, cheese and tartar sauce among four buns.
Enjoy!
RECIPE
How did it turn out? Take a photo and tag me on Instagram @cooklikeimbook so I can see and share!!
Air Fried Filet-O-Fish
Ingredients
- 340 g cod cut into 4 equal portions
- 30 g panko breadcrumbs
- 26 g egg whites
- Salt to taste
- Black pepper to taste
- Neutral oil spray for a light coating
- 4 Velveeta cheese slices
- 4 Culture keto buns
- 30 g light mayonnaise
- 50 g plain fat-free Greek yogurt
- 15 g relish
- 1 tablespoon finely chopped fresh dill
- Zero-calorie sweetener to taste (optional)
Instructions
- Pat the 340 g cod dry and cut it into four equal portions. Season lightly with salt and black pepper.
- Put the egg whites and panko in separate shallow bowls. Coat each portion in egg whites, then press into the panko. Use up to 30 g panko for the four portions.
- Lightly spray the coated fish with neutral oil. Air-fry in a single layer at 390°F for about 8–12 minutes, working in batches if needed, until the thickest part reaches 145°F (63°C).
- Mix the light mayonnaise, plain fat-free Greek yogurt, relish and finely chopped fresh dill. Taste, then add salt, pepper and zero-calorie sweetener only if needed.
- Divide the fish, cheese and tartar sauce among four Culture keto buns. Serve while the fish is crisp.
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