Copycat Paleo Filet-O-Fish

OK, confession time – my favorite sandwich from McDonald’s (yes I used to eat there, I grew up in the 90’s, lol) was always the Filet o Fish! Obviously I had to create a copycat paleo filet-o-fish! I’ve chatted about this before, but I always love to take typically ‘not the best option for you’ food and healthify it! I can’t help myself. Let’s dive into how I did it!

Copycat Paleo Filet-O-Fish Breakdown!

Alright, so as you can imagine, the McDonald’s version of this sandwich has way more ingredients than I chose to use in this one. That being said, let’s dive in to see where I made the biggest changes and healthy swaps!

• Choose Your Fish: As I mentioned in my crispy fish tacos recipe, this is an important step! I always prefer to buy wild caught for fish if possible, instead of farm raised – it’s like choosing organic meat vs. conventional. For this recipe, a white flakey fish works best. I chose Wild Alaskan Cod and it was INSANE!
• Fish Coating: This is super important as well. If you look at McDonald’s Filet-O-Fish, the ingredients in the fish patty are definitely not something I want to be consuming. Some of the things that stand out are the inflammatory oils (vegetable oil, canola oil), the added sugar and natural flavors. All things I try my best to stay away from! For this recipe, I used Simple Mills Almond Flour Cracker Crumbs mixed with a seafood seasoning, I chose Chef Paul’s. The crackers have the CLEANEST ingredients, all things that we could use to make ourselves at home. 
• Sandwich Bun: Instead of using your typical refined white flour bun (which essentially means it’s been stripped of the fiber and nutrients), I chose to pair this with either a Mikey’s English Muffin or an UnBun. Both of these have the cleanest ingredients, are low net-carb and high protein, all things I love!
• Cheese: For the cheese, I chose to use the Miyoko’s Dairy Free Cheddar Slices because both Nick and I are dairy free. I’ve found they have the cleanest diary-free products on the market in my opinion. However, if you’re not dairy free, I would suggest choosing an organic, grassmilk raw cheddar. Organic Valley is a great brand! 
• Tartar Sauce: I chose to go with Primal Kitchen’s super clean tartar sauce (which tastes amazing, btw!) However, if you want to make yours at home, I found this recipe that is very clean and looks delicious!

If you’re wanting to round out this meal, I highly suggest pairing it with my lightened up broccoli slaw. It compliments the copycat paleo filet-o-fish so well, you won’t regret it!

Copycat Filet-O-Fish Specifics

Crispy Fish Tacos & Pineapple Pico de Gallo

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Serves: 4 Prep Time: 15 Minutes Cooking Time: 10 Minutes

Ingredients

• FOR FISH:
• (4) 4-6 oz. wild cod filets
• 3/4 cup almond flour crackers, pulverized (I used simple mills)
• 1 tsp seafood seasoning
• 2 eggs, whisked
• FOR SANDWICHES:
• 4 buns of choice
• 4 pieces vegan or regular cheddar cheese
• 2 tbsp tartar sauce

Instructions

Let’s Filet!! 

1. Preheat a medium skillet with avocado or olive oil. 
2. Pat your fish dry with paper towels.
3. In a small bowl, whisk your egg together.
4. In a separate bowl, add in your pulverized cracker crumbs and seafood seasoning. Mix well. 
5. Dip fish in egg, then dip in crumbs. Repeat for each filet.
6. Cook on a greased skillet (medium heat) for ~5 minutes each side.
7. Serve fish on toasted buns with cheese melted on the bottom bun.
8. Top each filet with tartar sauce and enjoy!