The first really new menu item other than burgers and fries was 1963's Filet-O-Fish®. Invented in Cincinnati, it was an alternative sandwich added to the menu so Catholics could still eat at Mickey-D's on Fridays. Brilliant Ray Kroc took it nationwide that same year. The key to this recipe is the tartar sauce. s
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You'll need a deep-fryer for this one. (this is a per-serving recipe. Multiply everything by each serving needed)
Fish patty can also be baked per package directions.
Filet-O-Fish Tartar Sauce
1/2 cup Kraft® Miracle WhipTM
1/4 cup Vlasic® DILL relish
2 teaspoons dried, minced onion
2 teaspoons half & half
1 teaspoon dried parsley flakes
1/2 teaspoon lemon juice concentrate
10-12 capers (small), minced
1/8 teaspoon sugar
Combine in a small jar, mix very well and refrigerate in an air-tight container until needed.
Make this tartar sauce well in advance. (the flavors need to "meld")
Ingredients
1 Van de Camps frozen breaded whitefish patty*
1 small, regular hamburger bun
1 tablespoon prepared tartar sauce
1/2 slice real American cheese
dash salt
1 12"x12" sheet of waxed paper (to wrap)
*use any square whitefish patty not extra crisp, like Mrs. Paul’s, or even the store brand.
(as with the burgers, pre-heat your oven to warm. This is your warming "bin")
Cooking your Filet-O-Fish®
Pre-heat you fryer to 375-400 degrees. After its ready, cook fish 3-5 minutes until done. (do NOT thaw first)
Remove and add a dash of salt.
In the old days, the bun was quick warmed using a steamer. We'll use the microwave. Microwave the bun about 10 seconds, until hot and steamy. (Do NOT toast the bun) Add about 1 tablespoon of prepared tartar sauce to crown side of the bun. Place the cooked fish filet on top, add 1/2 slice American cheese centered on the fish, and add heel of the bun. Wrap in a 12"x12" sheet of waxed paper and warm in oven's lowest setting for 8-10 minutes. Dig into a fabulous Filet-0-Fish!
An alternate "Q-ing" method would be to wrap the sandwich tightly in wax paper, let sit for 5 minutes, and microwave on high for 15 seconds (while still wrapped)