McDonald's Filet-O-Fish | Copycat Recipe

this is the filet of fish mcdonald's which they made let's get it [Music] hey so you guys come on in you just saw the money shot tell me what you think these are the ingredients look it looks like a lot but it's not and you know what i'm leveling up mine because i'm gonna be doing the cajun you know tartar sauce right so these are my ingredients and as always folks the ingredient list will be down in the description box below we're going to cut the card right we're going to put it in the flour but i'm going to season my flour right and then we're going to make ourselves a wet batter mix and that's going to be in this one right here now for me i like to raise it up since we're gonna go ahead and go with occasion you know tartar sauce i'm gonna go with that sweet smoky joe that creole kick you know this is my go-to folks hey if you don't have none you got to pick some up like yesterday all right so let's go ahead and get a little seasoning in here i'ma hit mine with a little bit of this black you know pepper always folks i like to see this and i'm gonna tell you this if you haven't heard me say this before i'ma say it again you gotta taste the flour that's what it is you just got to taste it just give it a couple of pinches right get your whisk and just go ahead and whisk it and the reason i got so much you know dry flour right here i'm going to tell you because listen i save it you remember what grandmama did you put it in the bag you save it you just put the label on it what you put in there and you go from there hey we keeping it old school folks you see that right there you see how you can see the flakes look that's when it's mixed that's what you come up with now get yourself your next bowl right because we're getting ready to do our wet so we start with our flour and i'm gonna start right there because listen we got vegetable vegetable oil right so i'm gonna take this we're gonna go ahead and put some oil in here you know what i mean we're gonna start bringing this up listen this is just that quick start put it on medium heat start bringing that up to 350 degrees now back over here we're gonna do this we're gonna just start dumping these in and don't forget the full ingredient list will be down in the description box below right i don't care what i do you know what i mean just about everything that i'm gonna work with gonna have a little creole kick in it just a little bit you can use whatever beer you would like look we just making a wet batter right so got this mixed up can't really give you the measurement because it's really up to you how much you put you know how much flour you're working with right so look i'm gonna just you know pour some in here like this you know that's enough then if you over pour it or whatever just add some more flour to it but you just want to get yourself a nice batter you know what batter should look like you know what kind of consistency you're looking at you can see that it's going to obviously need a little bit more you know so you just do it like that you want it to be a little bit on the thick side because you wanted to like coat your fish right but you see that right there just like making the cake you almost want that same consistency and you don't want to get you know too many lumps in there right you're seeing a more of a reddish color because of the creole kick let me just address this part i know some of you guys gonna say what i don't drink hey listen i don't either but check it out when you cook this down and you do all that it doesn't you don't taste the beer in here at all and to be honest with you guys i'm not a beer drinker nor do i like to taste a beer but i love beer batter fish though take a look at that consistency right there that's what i like folks that there that's perfect now remember we're multitasking right so i'm bringing my oil up to temp i just checked this right now with my thermometer and we write this was right now at about somewhere right around 3 30 it was rising just a little bit i'mma let that continue but we got our stations together right we got dry and we got wet now let me just set this over here put this off to the side let's go ahead and just take this cod bring this over here and what we're going to do now is we're going to give it a cut right it's up to you you can see the car wasn't as big as i would like the head had been you know what i mean so if you take this i'll just leave this on top you can see the size right but that's kind of like the thinner part so i'm gonna go ahead and just make a cut here right and we just go with it about right here that's fine that right there is a nice piece this right here look you can see the thickness of it look i like that so we'll just clean this up here move that over there and then i'll probably take another piece and go right here so to be honest with you i'm gonna take all three of these and make them right and then we just gonna batter these up just for the heck of it and hit it with that tartar sauce and we're gonna enjoy that too this is what we're gonna do i'm gonna start by taking this piece right here right first thing we're gonna do is we're gonna go into the flour right this is cool right here just want to get some be careful with fish it is you can shake it and it'll come apart you just want to go ahead and put it in like that shake it any excess off and now you want to just go ahead and get your wet batter right we just let this go like this it can be a little a little messy but don't worry now when you pick it up get a little bit off as you can rub it across the edge of the bowl now this is what i do i take it and i kind of like seal it just back and forth back and forth back and forth and then i just lay it down i just want to show you guys so you guys can see i'll let this stay in there for about at 350 degrees i start off a little bit hotter you know what i mean right now i'm going to be honest with you we was around closer to 370. put it in there this was nice and cold the fish was and we'll let it cook for about i'm gonna say about three to four minutes really i cook it and i look at it i just want it to be golden and brown take a look at that right there look i just flip it over you know what i mean just so i can get an even coat on it like that tell me what you guys think about that i'm gonna take it like this right this one really for demonstration you know i mean let me just get it like that if you guys tell me what you think that's what we're looking for right there hey that golden brown that that right there came out perfect now i'm just going to take it strain it over here you know what i mean let's get to get this off you know what i mean and then just for the sake of argument let's go ahead and put a piece of this cheese over here like this and we'll just leave it alone now i'm gonna do the rest and as i'm doing that we're getting ready to go ahead and multitask and go ahead and get our tartar sauce together i went ahead and hit both of these up right and that deer is good remember i told you shake it run it on the sides just to get whatever else you can get off right let's do it again because you got to get a grip right now we go back forth to kind of like seal it i'm trying to keep it from hitting the straight you know on the bottom and then we just lay it right there remember when you release it you want to release it away from you okay so look you see how i had the two you want to make sure that they kind of like stay separated just so they you know get get to going and the reason being you don't want them like just just to fry together and stick right so we just take them like this and we just keep flipping them real simple now we got our mayo we got a bowl right take your mayo add this to your bowl i'm gonna say it this way so it don't be so boring you know what i mean this is what you know simplifies it to the brain you take all the rest of your ingredients right and we do a dump and go just dump them all in the inside boom just like this right now once we have all of that in there i don't need this anymore then you want to take you know some lemon i like to take my hand and put it like this because it's going to have some seeds you guys might not be able to see the indentations there but a lot of the seizures right here i got rid of them but still there see how that one pushed out you use your fingers you know what i mean and it becomes like a like a strainer just add a little bit right now and then we'll taste it okay so we're gonna make another flip but you guys can see it see how they coming together remember this only takes like a couple of minutes folks i'm gonna give my small whisk don't you know i could use a bigger one but this right here we just want to get this all mixed up and this will be our cajun tartar sauce okay so these are almost ready so what i'm gonna do is let's just go ahead and put some of this on here now for those of you guys i don't think i'm not really sure i don't know if they toast a buns or not but you know what i normally do and if you guys been following me for a minute i want you to let me know down in the comment section below what do i toast them with i just want to hear what you all think let's take this one out when i say golden brown that's what i mean golden brown take that put that there put that over there like that and we let that work oh yeah that's done right there folks now we take this we got one chance to get it ah we just put that there like that we got to put a piece of cheese on there and somebody call mcdonald's right now and tell them like ooh we somebody on your bumper folks and we just put it on here like this if that ain't a a real filet of fish i don't know what it is you guys tell me hey so you saw these i want you guys to tell me what you think right hey to cut all that talking out and all that kind of stuff listen i'm gonna get one normally i usually taste one of these before i you know get down you know on camera but i already know what these taste like hey listen that cajun you know tartar sauce is what does it so look i'm gonna take this one because if you notice this one right here check it out you see that right there you see that crispy edge right there that's right i went ahead and did it all right so with that being said let me just oh it's gonna leak and do all of that because look if it ain't getting all over your face and all over your hand you ain't got nothing so i'm gonna just go ahead and hit it just like this cheers folks i don't know why i don't make more stuff like this you know what i mean because sometimes you know what i like overthinking you know what i mean when i start cooking some of the some of my favorite things i just i'd be thinking like y'all don't want to see it but you know what 20 22 that's the year i'm going to show it all i'm going to you know pull out all the stops hey with that being said listen this fish right here has just tko uh mcdonald's and i don't want to say anything bad about mcdonald's because i hear everybody say something about mcdonald's like hey i don't eat it uh blah blah blah but somebody eating it because listen they on every corner that's all i'm gonna say and i like mcdonald's too hey with that being said try this and you got to come back and tell me what you think about this one right here you know uh i'm just curious to hear what you guys say and then tell me how often you're gonna put this in the rotation i promise you if you got any little kids that say they don't eat fish and you make this form and they don't eat it then something is wrong all right with that being said listen if you're new to my channel let me just say hey thank you for watching this video don't forget to like subscribe and tell everybody out there i usually say all this kind of stuff taking the mystery out of cooking and all that but check this out i believe y'all like this one cheers again peace [Music]