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We Tried Brendan Pang's Viral Gourmet Filet-O-Fish Recipe- Here's the Results

Filet O Fish at Home Recipe by Brendan Pang
Be Like Brendan 

We love Brendan Pang's spin on the classic 'filet O fish' and wanted to take our shot at creating this delightful summer bite with Fin's Seafood and as many Dirty Clean Food Friends of DCF products as possible. 

Luckily, our WA focused and premium sourced online farmers market came in clutch with the goods. We used Mary Street Bakery brioche burger buns (We love keeping some on hand and they keep well in the freezer!), Foley's Frothing Fermentations Probiotic Mustard Dressing, Runnymede pasture raised eggs, Lake Deborah salt, Goodies Farm White Stoneground Flour, and all aboard our best selling WA wild caught Shark Bay Goldband Snapper, sustainably caught by Fins Seafood. We love that this recipe calls for a baked fillet, an easy and fresh option with all the crunch and no fry!

Paired with some hard hitting flavour bombs such as pickles, capers, mustards and irresistable aromatic herbs such as parsley and dill, you'll be drooling while you're whipping up this viral burger. Yes, it's infinitely tastier made at home, responsibly sourced, and actually easier than we thought. Win win!

Check out Brendan Pang's Viral Filet-O-Fish at home recipe, we sure as heck loved it. We've tried to incorporate as many DCF products as possible into this recipe- how do you think we did?

@brendanpang My real deal FILET-O-FISH 🐟🍞 I’m using some local Goldband Snapper from Western Australia but any white fleshed fish will do! - White fish fillets - Panko crumbs - Processed cheese, slices Dredging batter - 1 egg - 1 tbsp mayonnaise - 1 tbsp dijon mustard  - 1 tbsp plain flour - 1/2 tsp salt - Black pepper Tartar Sauce - 150g mayonnaise - 1 tsp dijon mustard - 1 tbsp chopped pickles - 1 tbsp chopped capers - 2 tbsp chopped dill - 2 tbsp chopped parsley - 1/2 tsp Worcestershire sauce - 1 tbsp lemon juice Fillet, skin and portion fish. Dredge the fish fillets in the batter then coat with panko crumbs, pressing firmly to stick. Transfer to an oven tray cover with a wire rack then bake at 180C for about 12 - 15 minutes until just cooked through. Top with cheese, and cook for a further minute to melt. Warm the brioche buns in the microwave for about 20 seconds then add a crumbed fillet, topping with tartar sauce to finish. #filetofish #fishburger #maccas #mcdonalds #wholeeggmayonnaise #goldbandsnapper #fyp #foodtiktok #recipes #fishsandwhich ♬ Epic Music(863502) - Draganov89
Filet O Fish- The Secret History

The Filet-O-Fish is a fish sandwich sold by the international fast food restaurant chain McDonald's. It was created in 1962 by Lou Groen, a franchise owner in a predominantly Catholic neighbourhood in Cincinnati, Ohio, in response to declining hamburger sales on Fridays due to the practice of abstaining from meat on that day. While the fish composition of the sandwich has changed through the years, the framework of its ingredients have remained constant; a fried breaded fish fillet, a steamed bun, tartar sauce and American cheese. 

Our take focuses on local sourcing, sustainably sourced fish and adding that gourmet twist (thanks, Brendan!)

Filet O Fish Ingredients by Dirty Clean Food

Made fresh using products available on Dirty Clean Food.


2 Large Servings

  • 1 White Fish Fillet
  • Panko crumbs- approximately 1 cup
  • Sliced cheese of your choice
  • 2 brioche buns
For the Dredging Batter;
  • 1 large egg
  • 1tbsp mayonnaise
  • 1 tbsp dijon mustard
  • 1 tbsp plain flour
  • 1/2 tsp salt
For the Tartar Sauce;
  • 150g mayonnaise
  • 1 tsp dijon mustard
  • 1tbsp chopped pickles
  • 1 tbsp chopped capers
  • 2 tbsp chopped dill
  • 2 tbsp chopped parsley
  • 1/2 tbsp Worcestershire sauce

Shop the Recipe


  1. Cut the fish fillet into 3 sizeable pieces.

  2. Dredge the fish fillets in the batter and then coat with panko crumbs, pressing firmly to create an even coating.

Sustainable fish patty coated in dredging and batter

  • Bake for 12-15mins on at 180 until golden, then top with the cheese and cook for a further minute to melt the cheese. 

  • Warm the brioche buns until soft and add your crumbed fillet. Scoop a generous serving of your tartare sauce and enjoy!

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