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  • 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 hilahcooking.com 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.

Hey dudes, I'm Hilah, and today on Hilah Cooking, we're making McDonald's knock off filet-o-fish

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

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    nckuba posted on 2014/03/31
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