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Homemade copycat Burger King fish sandwich cut in half showing the crispy panko pollock fillet inside

Copycat Burger King Big Fish Sandwich

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Author: Laurie Fleming
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 Servings

Description

Crispy panko pollock, sweet tartar, pickles, and lettuce on a toasted potato bun — the Big Fish, made fresh at home.

Ingredients 

  • 4 frozen breaded Alaskan pollock fillets, panko-style, e.g. Gorton's
  • 4 potato buns, or brioche-style
  • 8 tbsp sweet tartar sauce
  • Dill pickle slices
  • Shredded iceberg lettuce
  • Butter, for toasting buns (optional)

Instructions

  • Cook the fillets. Oven: bake at 425°F (218°C) for 16–18 minutes, flipping at 10 minutes; add 2–3 minutes for extra crunch. Air fryer: 400°F (200°C) for 9–13 minutes. Cook to an internal temp of 165°F (74°C).
  • Toast the buns. Lightly butter the cut sides and broil (cut side up) 1–2 minutes until golden, or air-fry at 400°F for 2–3 minutes. Don't skip this — it prevents sogginess.
  • Assemble. Spread ~2 tbsp tartar sauce per sandwich. Add the crispy fillet, a few pickle slices, and a handful of lettuce. Top with the bun and serve immediately.

Equipment

Notes

  • For a Filet-O-Fish style, add a half slice of American cheese while the fillet is hot.
  • To mimic BK's sweet tartar, stir 1 tsp sugar and extra relish into plain tartar sauce.
  • Nutrition will vary based on the buns, sauce, and fillets you use.

Nutrition

Serving: 1ServingCalories: 190kcalCarbohydrates: 28gProtein: 8gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 367mgPotassium: 22mgFiber: 1gSugar: 6gVitamin A: 46IUVitamin C: 1mgCalcium: 157mgIron: 2mg