I made this last night for dinner for my family. Made one in the air fryer to see if it would work and it did! The others were fried in oil, man it was sooo good. Thank you!
Steve, Great news. I made this recipe. I used fresh Black Drum filets. It turned out perfectly. I didn’t have panko breadcrumbs but seasoned some breadcrumbs I did have which elevated the flavor. The rice flour seemed to add to the crunchiness. I had to go out and get a couple of items for this recipe, but it was worth it. I kept a couple of filets in the freezer to try later. Will let you know how it turns out. Excellent cookbook. Thanks for sharing. 👍👍👍🔥🔥🔥🙏🏽👏👏👏
Hey Steve, just checking in to let you know I had this sandwich as you suggested. I froze the filets, took them out about a week later, and they were delicious, crunchy, flavorful. Thanks again.🔥🔥🔥🙏🏽😃
04:58 I've read that before. All he did was show how much that McDonald's doesn't care about the health code. Comparing it to Burger King, food always has a timer on it. If that timer goes off then it has to be thrown away. So if they made a fish and it went past the timer and they never threw it out then they could get marked down by the health inspection. Not only that, but if a customer got sick from said fish they could get into a lot of trouble legally.
This is my 6th time making this, and I can't get enough. I always come back to watch the vid to give me the necessary confidence and instruction to pull off the best fish o lay. When the hankering calls, this recipe definitely hits the spot! Thank you!!
I'm making the tartar sauce recipe you made for the Fish and Chips video, that stuff is the best ever, I can never eat another tartar again... This is Friday dinner for me and mine! Thank you!!!
No insult intended whatsoever, but the look of your filet-o-fish conjures up very fond memories of what McD's fish sandwich once was-- say 56 years ago. (Wow! I'm gettin' old.) It was the REEL deal. I can almost smell & taste it now. Yours looks divine too. Thanks a whole lot.
I worked on a multi-species factory trawler out of Dutch. Yes... The ships have come a very long way to avoiding by-catch including US government observers who meticulously observe and log the amount of by-catch for their reports. If the level of by-catch approaches the limits, the boat are forced to move to other areas and if the seasonal maximum by-catch is reached then the season is shut down early. Pollock boats have even less by-catch than multi-species boats (cod, sable, rock sole, NA snapper etc) because pollock schools are more compact and much larger. A lot of the by-catch survive and is returned to the water... If they can make it past the pods of orcas that use fishing boats as a regular source of food. Funny how no one talks about the by-catch from the agricultural industry. 🤔
Thanks for this information, gives me a little bit of hope for our seas. What about Chinese boats? I used to leave in a place where fishermen would complain about huge ships stealing their catch and then running away to international waters. Was a big deal for them and I imagine not much happened in terms of regulation.
I'm a former Atlantic Fisheries Observer. I can confirm 100% of this. Bycatch is small, a good percentage of the bycatch survives, and for schooling fish like Pollock, the schools come up surprisingly clean. I've seen bags of 3,000 lbs of Pollock or Haddock come up with less than 100 lbs of bycatch.....and much of that was skates who are VERY tough and survive the net very well. (also Skates are delicious, and sometimes the fishermen land the skates too)
@@WeerdBeard yes sir! We processed skate wings when the preferred species were allusive. I miss the fresh uni, octopus, squid and of course swapping blocks of sable, cod or rockfish for crab from the crabbers back at Dutch to take back home. Hardest job I ever had (the hours mainly), but the one I remember most fondly...except for the times when the whole boat got seasick during the bigger storms, especially those green observers on their first trips! 😜
The timing of this is brilliant. A couple of weeks ago my wife and I found ourselves on a road trip where MacD's was the only option. Two fillet-o-fish, 1 small frie and a milk shake was $24.95. Okay, it was fine But I said I need to learn how to make one, perhaps even a better at home, now here we are. Thank you very much.
@@scuffmacgillicutty7509 same here in Europe, but maybe not that extreme yet. I avoid all fast food chains , except some pizza things, for some reason they are still reasonably priced and the pizza is still good. Maybe they are in a price war among each other or so.
@@scuffmacgillicutty7509I bought just a couple things at Mickey D's the other day. $18 later.....remember when fast food restaurants had great prices?? The main reason for their success was their pricing. (Also, to be clear: I live on the West Coast of Canada ....)
@@Blackadder75Thumbs up for your username. I occasionally see similar ones in various comments sections on YT. Still amazes me to this day that there are others who understand references such as "a cunning plan", "sod off Baldric" and "a boy without a winkle?"
I don‘t know, how it‘s done elsewhere, but I worked at McDonald‘s in Germany. Over here the fish was fried directly from the deep freezer. It‘s not my favorite burger, but it was always fine. No doubt though, that yours is better!
Watch allot of cooking videos, but yours are the only ones that inspire me to get in the kitchen and “make it”. Will be making the Lemoncello cake for my daughter’s birthday and she owes it all to you. 👍🏼
He doesn't care, he doesn't interact with his viewership, or he might if you point out something he got wrong. Other than that he doesn't respond. I like his videos, I respect his cheffing skills generally, but he's kind of New York City dick. Glad to hear he could help make your daughter's birthday special though.
Just so you know McDonald's absolutely does not use a steamed bun. They use those super cheap buns you can find (or at least you used to) for like 8 for $0.99, then they run it through a machine that toasts the insides of the buns - they do this with all sandwiches, although quarter pounders and Big Mac's use different buns. You might get the illusion of streamed buns because when they wrap them in the paper it kind of encloses the heat. I am by no means suggesting that's better (though toasting the inside even before you steam them gives the myard reaction and extra flavor, even if you didn't want the crisp of the bun), but that is the way it's actually done.
If one can cook, everything is better at home. A girlfriend back in the day took me to a really good Chinese restaurant in Brooklyn. The food was great, I tasted and figured out their ingredients. A week later I invited her to my place for dinner. She didn't know I hacked the Chinese menu. 1st she pigged out just like me, it was so good. We went for an after dinner walk and she was very surprised and told me it was better. All I know is ingredients matter and also add lots of love. Nice job w/ the fish sandwich, I need to steam my Buns the way you did. ❤😂👍🏻
Thanks for sharing this with us. We want to try and learn to cook almost everything at home. And, yes, these are one of our favorite fast food sandwiches.
I actually just made this over Easter weekend. I beer battered mine, so slightly different recipe, but it was probably the best fish burger I've ever had!
Major respect for calling out the alleged “sustainably caught” fish that is not actually sustainably caught because it is causing not only the destruction of our oceans but the killing of countless oceanic wildlife. I’ll make this instead. I wish I could sub again and like this a thousand more times. Class act.
My first job was McDonalds at 16 in 1980. The food was always cooked fresh. No pre-cooked food sitting in warming trays. The fish filet is always cooked fresh. Any completely made burgers/fish filet/nuggets/chicken sandwich sitting under the warming station past 15 minutes not sold was trashed, and written off as waste. Same with the fries and apple, cherry pies. A good manager in those days knew how to run his crew to keep enough fresh hot food up and ready to sell based on daily sales. While keeping waste to a minimum. Now, you might as well eat a burger at the Kwiki Mart over McDonalds.
Ok so, this you can take with a grain of salt. It's just my thing. I lived in Japan for 5 years. So I can cook a lot of Japanese dishes. Tempura and agadashi tofu are 2 of my main stays. The important thing with those are are....the Dipping sauce.... But I Digress. The batter for these 2 is super simple. They don't use panko actually. It's just rice flour or potato flour and club soda. I usually use rice with a pinch of potato and a pinch of cornstarch, but again... I gotta be me. Panko is more for stuff like katsu. You might use panko for shrimp tempura, but not veggie tempura... And I usually make veggie tempura.. Odd I know but.... Anyway, to get the batter to just fry so light, you use club soda in the batter, the way you did, but...... You put it over an ice bath. The colder the batter, the more light it fries up, and your batter looked like maybe it would do the same if it was colder. It's nice and thin Dunno. Up to you too try. I've never done it with a panko crust. That you usually ust deep fry multiple times, With katsu or croquettes anyway. Cheers bubbla
I used to eat the McDonald's Filet-o-Fish a lot when I was a kid. It's no Quarter Pounder, but I liked it. I rarely eat any fried stuff these days and I haven't had a Fillet-o Fish in years. I occasionally will make a fillet-o-fish style of sandwich with grilled or pan seared fish. Oddly enough, I just made one this morning with salmon.
This is great! I used to like the filet-o-fish and I think when McD's was more affordable it was a reasonable trade off but now they're totally not worth $4.50 (in my area).
Great recipe, as usual. Thank you! Respectfully, I would suggest you scrutinize the cruelty of the modern chicken industry in the same way you have analyzed the fish industry in this video. Once I raised chickens and learned about them, I quit buying commercially produced chicken meat and eggs.
Omg being a fan of filet o fish so I’m so here for this. Particularly because I’ve made a conscious decision to eat better - but tied up in that is trying to ensure what I buy is sustainable and nutritious. I’ve had to really re-think free range eggs after seeing a report on the conditions of my chosen supermarkets’ suppliers 😢 Today, I voted with my wallet and bought eggs (but still no guarantee) at twice the price but it’s not lost on me that many, who are experiencing the cost of living crisis, will not have that choice. I’m sure the price of fish carries the same issue.
It's not easy. But voting with your wallets an important process. Keep supporting the smaller businesses, don't give your money to these awful factory farms
Well done 👏. I keep 4 hens in my backyard and get 3 eggs per day year round average. Between kitchen scraps and garden waste I only spend about $50 on feed per year.
It is Friday April 29, 2024. I was just telling my family that I start to buy some frozen fillets. But we had left overs. And I did not have the energy to hooooooked them up. But Lord willing I would have some tomorrow Saturday.
I like that you didn't make this too cheffy, and you used store bought buns and american cheese. It looks like a sandwich that is better than the original in every way, but still hits all the same notes.
I love the filet-o-fish sandwich but rarely buy it because it is absurdly overpriced. The problem with making it at home for me is I live alone. Sadly, making one, or even two, from scratch just for myself isn't really practical. Still, I love that you showed us the process.
looks amazing Steven. I made the chicken cacciatore recipe twice already and it is nails… It was a little too spicy for my parents so I cut the spicy in half when I made it for them.
I like that instead of other cooking content producers where you can tell they're being funded by big fast food chains, Nacs here right out exposes problems like this. Kudos to integrity
Delis are closing down left and right and the ones that remain are horrible, My deli used to have fish sandwiches every Friday. Roll tartar sauce lettuce tomato it was awesome now I’m hungry. Thinking about it.
You don't need to season the breading AND the batter. One or the other is fine. You should just salt the fish directly a half-hour (or overnight) before breading it.
@@Putrid_Filth It's a waste of time. I was a full-time cook 4-5 years and now cook as a hobby. I note you say you do it... but you don't claim you can tell the difference! And if you do make such a claim I'd challenge you to prove it. And if you can't taste the difference, why do it? If it makes zero difference it's just a waste of time.
I used to love McDonald's Filet-O-Fish in the U.S. until I had one overseas in Germany. Their McDonald's fish sandwich has a meatier fish portion that tastes cleaner and the tartar sauce hits different. Don't know why this sandwich varies by country.
I used to love fish sandwiches at Macdonald's when I was younger. I tried one a few years ago and after one bite I was so grossed out, I'll never ever go there again. I like cooking so I'll be making your recipe! Thank you!
Last time I was ar McDonalds I thru out my entire meal in their parking lot. Soda was flat, fries were half cooked and I'm not sure what they did to the postage stamp sized fish, it was horrid. Never again
funniest moment in the whole video was the ad read for better help after being so concerned about the ethics of the fishing industry, it felt so incoherent i had to laugh. id recommend also caring about the ethics of selling personal mental health information for marketing purposes *in addition to* caring about the fishing industry
It depends on what you mean by fast food fish. The Mediterraneans would starve without fish and seafood cooked in quick service restaurants or food stalls.
This looks so good even tho it’s like the one menu item I never ordered 😂 now that I haven’t eaten mickeyds for months now due to boycotting and their overall not greatness (mostly ate out of convenience) I think this is great for summer and I’ll be looking to try it. I just subbed to you today, wonder if you have done the Sausage Mc griddle, cuz that was probably my most ordered breakfast item there. Love ur energy makes me miss home.
thank you. but my burning question is: if not the filet o fish, what is the best mcdonald sandwich then? their beef is revolting. nuggets is not a sandwich(though my stance on their nuggets is similar to your stance on their fish)
I made this last night for dinner for my family. Made one in the air fryer to see if it would work and it did! The others were fried in oil, man it was sooo good. Thank you!
I hate that BetterHelp is starting to make reappearances in these sponsor segments.
Legit fuck that trash company. Still feel like they owe me money.
Yeah, these RUclipsrs don't care where the money comes from 😂 I wouldn't either tbh
I'm one of the 11 people in North America who keep the Filet 'O Fish on the menu. Zero apologies.
America runs on the golden arches lol
¼ of Cincinnati are with you
I'm in that club, too. And I cook for a living 😂
Love it so much, I order the Double Filet-O-Fish all the time.
@@hermieobillos1087 legend!
Stop the BetterHelp sponsorship.
Steve, Great news. I made this recipe. I used fresh Black Drum filets. It turned out perfectly. I didn’t have panko breadcrumbs but seasoned some breadcrumbs I did have which elevated the flavor. The rice flour seemed to add to the crunchiness. I had to go out and get a couple of items for this recipe, but it was worth it. I kept a couple of filets in the freezer to try later. Will let you know how it turns out. Excellent cookbook. Thanks for sharing. 👍👍👍🔥🔥🔥🙏🏽👏👏👏
Hey Steve, just checking in to let you know I had this sandwich as you suggested. I froze the filets, took them out about a week later, and they were delicious, crunchy, flavorful. Thanks again.🔥🔥🔥🙏🏽😃
i like how he admonishes unethical fishing and then proceeds to promote betterhelp in the same video
Thanks for the highridge fishery recommendation. I'll be checking it out this week.
04:58 I've read that before. All he did was show how much that McDonald's doesn't care about the health code. Comparing it to Burger King, food always has a timer on it. If that timer goes off then it has to be thrown away. So if they made a fish and it went past the timer and they never threw it out then they could get marked down by the health inspection. Not only that, but if a customer got sick from said fish they could get into a lot of trouble legally.
"Reddit source" is pretty low on the information reliability spectrum in general.
This is my 6th time making this, and I can't get enough. I always come back to watch the vid to give me the necessary confidence and instruction to pull off the best fish o lay. When the hankering calls, this recipe definitely hits the spot! Thank you!!
Thanks I have tryed a few of your recipes and they came out fantastic keep up the great work
Imagine they sold a fish sandwich that big? This looks bangin man
They do, and its way bigger! Cunninghams in Louisville
Nice work as usual. I am going to make this for sure. Keep up the great job you're doing for us all.
Thanks!
I worked at McDonald's for 2 years in my teens. There's nothing wrong with the Filet O Fish. I love them.
In your teens....how long ago was that? As was explained in the video, today's McDonald's is not the McDonald's of old.
@@olternaut you took the question right out of my mind LOL
Ty for the upgrade to the sandwich i use to love . Big capers fan yum as always thx chef
I'm making the tartar sauce recipe you made for the Fish and Chips video, that stuff is the best ever, I can never eat another tartar again... This is Friday dinner for me and mine! Thank you!!!
No insult intended whatsoever, but the look of your filet-o-fish conjures up very fond memories of what McD's fish sandwich once was-- say 56 years ago. (Wow! I'm gettin' old.) It was the REEL deal. I can almost smell & taste it now. Yours looks divine too. Thanks a whole lot.
I worked on a multi-species factory trawler out of Dutch. Yes... The ships have come a very long way to avoiding by-catch including US government observers who meticulously observe and log the amount of by-catch for their reports. If the level of by-catch approaches the limits, the boat are forced to move to other areas and if the seasonal maximum by-catch is reached then the season is shut down early.
Pollock boats have even less by-catch than multi-species boats (cod, sable, rock sole, NA snapper etc) because pollock schools are more compact and much larger.
A lot of the by-catch survive and is returned to the water... If they can make it past the pods of orcas that use fishing boats as a regular source of food.
Funny how no one talks about the by-catch from the agricultural industry. 🤔
Thanks for this information, gives me a little bit of hope for our seas. What about Chinese boats? I used to leave in a place where fishermen would complain about huge ships stealing their catch and then running away to international waters. Was a big deal for them and I imagine not much happened in terms of regulation.
I'm a former Atlantic Fisheries Observer. I can confirm 100% of this. Bycatch is small, a good percentage of the bycatch survives, and for schooling fish like Pollock, the schools come up surprisingly clean. I've seen bags of 3,000 lbs of Pollock or Haddock come up with less than 100 lbs of bycatch.....and much of that was skates who are VERY tough and survive the net very well. (also Skates are delicious, and sometimes the fishermen land the skates too)
@@WeerdBeard yes sir! We processed skate wings when the preferred species were allusive. I miss the fresh uni, octopus, squid and of course swapping blocks of sable, cod or rockfish for crab from the crabbers back at Dutch to take back home. Hardest job I ever had (the hours mainly), but the one I remember most fondly...except for the times when the whole boat got seasick during the bigger storms, especially those green observers on their first trips! 😜
@@mateofantasma I don't know anything about Chinese fishing regulations.
This is a great recipe. Much better than take out. Thanx. Side note: McDonald's first fish sandwich was Halibut, cheese & tarter sauce on bun.
Thanks Chef. Very enlightening about MacDonalds
another amazing upload by, in my humble opinion, one of the greatest. you always inspire my love for cooking. thank you so much brother.
The timing of this is brilliant. A couple of weeks ago my wife and I found ourselves on a road trip where MacD's was the only option. Two fillet-o-fish, 1 small frie and a milk shake was $24.95. Okay, it was fine But I said I need to learn how to make one, perhaps even a better at home, now here we are. Thank you very much.
25 bucks? that is ridiculous
@@Blackadder75 I should have said it was in Canadian dollars, but yes it is too much for what you get.
@@scuffmacgillicutty7509 same here in Europe, but maybe not that extreme yet. I avoid all fast food chains , except some pizza things, for some reason they are still reasonably priced and the pizza is still good. Maybe they are in a price war among each other or so.
@@scuffmacgillicutty7509I bought just a couple things at Mickey D's the other day. $18 later.....remember when fast food restaurants had great prices?? The main reason for their success was their pricing. (Also, to be clear: I live on the West Coast of Canada ....)
@@Blackadder75Thumbs up for your username. I occasionally see similar ones in various comments sections on YT. Still amazes me to this day that there are others who understand references such as "a cunning plan", "sod off Baldric" and "a boy without a winkle?"
Better help is the right sponsor for this video cause if you don’t McDonald’s filet o fish you have a problem.
I don‘t know, how it‘s done elsewhere, but I worked at McDonald‘s in Germany. Over here the fish was fried directly from the deep freezer. It‘s not my favorite burger, but it was always fine. No doubt though, that yours is better!
I love mine on rye bread with Heinz’s catchup.
Watch allot of cooking videos, but yours are the only ones that inspire me to get in the kitchen and “make it”. Will be making the Lemoncello cake for my daughter’s birthday and she owes it all to you. 👍🏼
He doesn't care, he doesn't interact with his viewership, or he might if you point out something he got wrong. Other than that he doesn't respond. I like his videos, I respect his cheffing skills generally, but he's kind of New York City dick. Glad to hear he could help make your daughter's birthday special though.
the hypocrisy in criticising mcdonalds unethical ways but continuing with a betterhelp sponsorship
Outstanding. Aloha from Hawaii!
Just so you know McDonald's absolutely does not use a steamed bun. They use those super cheap buns you can find (or at least you used to) for like 8 for $0.99, then they run it through a machine that toasts the insides of the buns - they do this with all sandwiches, although quarter pounders and Big Mac's use different buns. You might get the illusion of streamed buns because when they wrap them in the paper it kind of encloses the heat. I am by no means suggesting that's better (though toasting the inside even before you steam them gives the myard reaction and extra flavor, even if you didn't want the crisp of the bun), but that is the way it's actually done.
If one can cook, everything is better at home. A girlfriend back in the day took me to a really good Chinese restaurant in Brooklyn. The food was great, I tasted and figured out their ingredients. A week later I invited her to my place for dinner. She didn't know I hacked the Chinese menu. 1st she pigged out just like me, it was so good. We went for an after dinner walk and she was very surprised and told me it was better. All I know is ingredients matter and also add lots of love.
Nice job w/ the fish sandwich, I need to steam my Buns the way you did. ❤😂👍🏻
Phenomenal job Chef... Love love love ❤️ 😍 😋🤤 I'm Definitely making this thanks 😊
Thanks for the video. I'm going to try this one...
Thanks for sharing this with us. We want to try and learn to cook almost everything at home. And, yes, these are one of our favorite fast food sandwiches.
I actually just made this over Easter weekend. I beer battered mine, so slightly different recipe, but it was probably the best fish burger I've ever had!
Major respect for calling out the alleged “sustainably caught” fish that is not actually sustainably caught because it is causing not only the destruction of our oceans but the killing of countless oceanic wildlife.
I’ll make this instead. I wish I could sub again and like this a thousand more times. Class act.
My first job was McDonalds at 16 in 1980. The food was always cooked fresh. No pre-cooked food sitting in warming trays. The fish filet is always cooked fresh. Any completely made burgers/fish filet/nuggets/chicken sandwich sitting under the warming station past 15 minutes not sold was trashed, and written off as waste. Same with the fries and apple, cherry pies. A good manager in those days knew how to run his crew to keep enough fresh hot food up and ready to sell based on daily sales. While keeping waste to a minimum. Now, you might as well eat a burger at the Kwiki Mart over McDonalds.
Ok so, this you can take with a grain of salt. It's just my thing. I lived in Japan for 5 years. So I can cook a lot of Japanese dishes. Tempura and agadashi tofu are 2 of my main stays.
The important thing with those are are....the Dipping sauce.... But I Digress.
The batter for these 2 is super simple. They don't use panko actually. It's just rice flour or potato flour and club soda. I usually use rice with a pinch of potato and a pinch of cornstarch, but again... I gotta be me.
Panko is more for stuff like katsu. You might use panko for shrimp tempura, but not veggie tempura... And I usually make veggie tempura..
Odd I know but.... Anyway, to get the batter to just fry so light, you use club soda in the batter, the way you did, but...... You put it over an ice bath.
The colder the batter, the more light it fries up, and your batter looked like maybe it would do the same if it was colder. It's nice and thin
Dunno. Up to you too try. I've never done it with a panko crust. That you usually ust deep fry multiple times, With katsu or croquettes anyway.
Cheers bubbla
Thank you for being such an amazing teacher to us. Great techniques, great presentations, wonderful!
I used to eat the McDonald's Filet-o-Fish a lot when I was a kid. It's no Quarter Pounder, but I liked it. I rarely eat any fried stuff these days and I haven't had a Fillet-o Fish in years. I occasionally will make a fillet-o-fish style of sandwich with grilled or pan seared fish. Oddly enough, I just made one this morning with salmon.
👀 i dont think I've ever had a filet o fish 😮
If I were to though I would def make it like this 😊homemade for sure
Yum
This is great! I used to like the filet-o-fish and I think when McD's was more affordable it was a reasonable trade off but now they're totally not worth $4.50 (in my area).
Great recipe, as usual. Thank you! Respectfully, I would suggest you scrutinize the cruelty of the modern chicken industry in the same way you have analyzed the fish industry in this video. Once I raised chickens and learned about them, I quit buying commercially produced chicken meat and eggs.
Omg being a fan of filet o fish so I’m so here for this. Particularly because I’ve made a conscious decision to eat better - but tied up in that is trying to ensure what I buy is sustainable and nutritious. I’ve had to really re-think free range eggs after seeing a report on the conditions of my chosen supermarkets’ suppliers 😢 Today, I voted with my wallet and bought eggs (but still no guarantee) at twice the price but it’s not lost on me that many, who are experiencing the cost of living crisis, will not have that choice. I’m sure the price of fish carries the same issue.
It's not easy. But voting with your wallets an important process. Keep supporting the smaller businesses, don't give your money to these awful factory farms
Well done 👏. I keep 4 hens in my backyard and get 3 eggs per day year round average. Between kitchen scraps and garden waste I only spend about $50 on feed per year.
How do you know, that the eggs you bought at ‘twice the price’ are good for the chooks?
@@johnnunn8688 I agree, no guarantees.
It is Friday April 29, 2024. I was just telling my family that I start to buy some frozen fillets. But we had left overs. And I did not have the energy to hooooooked them up. But Lord willing I would have some tomorrow Saturday.
That looks SooooooGood!
Thanks!
I got to try this...it looks 10 times better than McDonald's.
Summer? This fish is good for any season, especially Lent!
I am definitely going to do this sandwich he just made because I used to love the filet of fish
RUclips is slacking if they haven't hand delivered you a Gold Play Button by now. Keep it up, chief!
I absolutely love this ❤. I will make your fish sandwich. Thank you.
I like that you didn't make this too cheffy, and you used store bought buns and american cheese. It looks like a sandwich that is better than the original in every way, but still hits all the same notes.
How would you cook it, if you cooked in the oven instead of frying it.
I love the filet-o-fish sandwich but rarely buy it because it is absurdly overpriced. The problem with making it at home for me is I live alone. Sadly, making one, or even two, from scratch just for myself isn't really practical. Still, I love that you showed us the process.
Thanks, those look delicious! We just had cod a couple days ago just seasoned and potato starch, shallow fry with roasted potatoes and broccoli. Yum.
Love the videos, love the content! Just wanted to drop a comment to say I appreciate what you do!
I’ve made dozens of fish sandwiches when I worked at McDonald’s, and they never looked this good!!! I’m gonna try this one!
I’d bread the fish in the batter and then fry it in our Cosori Dual Blaze Air Fryer. We don’t ever deep fry anything at our home.
I had them put the tartar sauce on a McChicken. It was awesome. I call it a McSeagull.
Mcdonald's filet o fish may not be as good as homemade but it's STILL the best thing on their menu! Their breakfast biscuit is the second best thing.
looks amazing Steven. I made the chicken cacciatore recipe twice already and it is nails… It was a little too spicy for my parents so I cut the spicy in half when I made it for them.
Those fish filets and your sandwich looks so delicious 😋 i just need my yummy 🍟 to go with it ☺️
I like that instead of other cooking content producers where you can tell they're being funded by big fast food chains, Nacs here right out exposes problems like this. Kudos to integrity
wow i really liked this one! hit all the points and did it fast too!
More fish recipes for spring/summer please - looks great!
- Ken NYC
I'd definitely be down to make this if a mortgage wasn't required to buy fish from the market.
Going to make this!! High ridge Plaza! Right near the Porkstore!
You gotta use a beer batter man. Halibut is the only fish that should get panko
Awesome looking sandwich. I'm going to give it a shot. Love me some cod fish. Thanks for your time and effort.
Brilliant, man!
Dang, that looks good. Never thought of capers in tartar sauce but it makes perfect sense.
Looks amazing 🎉🎉🎉🎉
You’re so cool. I worked on those big trollers in AK and I will NEVER eat Polllak
I have the grossest story 😂lol . I went through Popeyes drive thru , ordered a fried fish sandwich and it was still frozen in the middle 🤢🤢🤢🤢🤢🤢🤮🤮🤮
Yum. It looks so delicious. I want one. 😊
Legend 👑 it looks like you’ve been making these your whole life 😎
i love making filet o fish at home, i recently tried the McDonald's one and it was sooo small and they barely give you a half a slice of cheese
Yeay, I was hoping there would be a video about this ❤
I haven't eaten at a Micky D's or any fast food in well over 20 years, I don't miss it at all but I do love a good fish sandwich..
Delis are closing down left and right and the ones that remain are horrible, My deli used to have fish sandwiches every Friday. Roll tartar sauce lettuce tomato it was awesome now I’m hungry. Thinking about it.
hamburger buns from Aldi's, mayo mixed with sweet relish , American cheese slice and fry up some lake perch
Def gonna make this, this summer!
You don't need to season the breading AND the batter. One or the other is fine. You should just salt the fish directly a half-hour (or overnight) before breading it.
Says who? Are you a cook? I season both at home when dredging/frying anything. Foolish not to.
@@Putrid_Filth It's a waste of time. I was a full-time cook 4-5 years and now cook as a hobby. I note you say you do it... but you don't claim you can tell the difference! And if you do make such a claim I'd challenge you to prove it. And if you can't taste the difference, why do it? If it makes zero difference it's just a waste of time.
I used to love McDonald's Filet-O-Fish in the U.S. until I had one overseas in Germany. Their McDonald's fish sandwich has a meatier fish portion that tastes cleaner and the tartar sauce hits different. Don't know why this sandwich varies by country.
I used to love fish sandwiches at Macdonald's when I was younger.
I tried one a few years ago and after one bite I was so grossed out, I'll never ever go there again.
I like cooking so I'll be making your recipe!
Thank you!
Last time I was ar McDonalds I thru out my entire meal in their parking lot. Soda was flat, fries were half cooked and I'm not sure what they did to the postage stamp sized fish, it was horrid. Never again
Making this tonight 🐟with fries 🙏🏻😋
Ugh this guy REALLY knows what he's doing, excellent clip🎉
funniest moment in the whole video was the ad read for better help after being so concerned about the ethics of the fishing industry, it felt so incoherent i had to laugh. id recommend also caring about the ethics of selling personal mental health information for marketing purposes *in addition to* caring about the fishing industry
I actually get my bun toasted from mcdicks as well as add lettuce and tomato
It depends on what you mean by fast food fish. The Mediterraneans would starve without fish and seafood cooked in quick service restaurants or food stalls.
Love the idea that people wants to eat fish with no "fishyness"... Btw, Love the breading
Love your videos!
I stop eating at Mickey D's when I left a filet o fish in my shop on the shelf for6 months no bugs no mold it just turned to stone
This looks so good even tho it’s like the one menu item I never ordered 😂 now that I haven’t eaten mickeyds for months now due to boycotting and their overall not greatness (mostly ate out of convenience) I think this is great for summer and I’ll be looking to try it. I just subbed to you today, wonder if you have done the Sausage Mc griddle, cuz that was probably my most ordered breakfast item there. Love ur energy makes me miss home.
cheese on the bottom, tarter on top.
Fantastic video !! We are heavily missing the pasta receipts tho !! Crave some new ones !!
thank you. but my burning question is: if not the filet o fish, what is the best mcdonald sandwich then?
their beef is revolting. nuggets is not a sandwich(though my stance on their nuggets is similar to your stance on their fish)
Definitely going to make this
Amazing ❤