For years we received requests to oversize the Mcdonald’s Filet-O-Fish. Today we compete to see who can do it best.
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For years we received requests to oversize the Mcdonald’s Filet-O-Fish. Today we compete to see who can do it best.
Follow these instructions if you love the filet-o-fish and you want to make it really big.
Start with baking a giant bun. In a large bowl, dissolve yeast and 1 tablespoon sugar in 1 3/4 cups lukewarm water.
Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt. Gradually add flour. When dough holds together, it is ready for kneading. (You can also use a mixer with a dough hook for both mixing and kneading.)
Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size. Dough may also rise in an oven that has been warmed to 150 degrees then turned off. Punch down dough, cover and let rise again in a warm place for another half-hour, or place into the refrigerator to allow to slowly proof overnight.
Do not roll the dough, rather stretch and pinch to create the bun.
Beat remaining egg and brush it on loaves. let rise another hour.
If baking immediately, preheat oven to 325 degrees and brush loaves again.
Bake in middle of oven for 35 to 40 minutes, or until golden. Cool loaves on a rack.
Make the oversized cheese slice by lining a cookie-sheet with parchment paper.
In a Vitamix, or large food processor, blitz hot water and gelatin together.
Add in milk powder and blitz.
Add Velveeta cheese and blend until smooth
Once the cheese sauce is made pour into the center of the lined cookie sheet pan.
Use an offset spatula to create an even flat surface.
Place into refrigerator to set.
Cut it into its appropriate half cheese slice made famous by McDonald's for this sandwich.
Combine mayonnaise, relish, and lemon juice.
Season to taste with Accent or salt.
Set in the fridge to firm up.
To create the filet o fish patty we first created a rectangular mold 9 x 10 inches to hold the patty in its perfect shape.
Cut down whole pieces of alaskan cod in half longways
Single Layer the fish into the tinfoil mold
Sprinkle the MOO GLUE AKA Activia RM on to the surface
Layer next layer of fish on top, these pieces are the smaller pieces to fill in the crevices.
Once everything is in the pan and shaped accordingly cover it and rest in the refrigerator for at least 6 hours, to overnight.
The proteins in the fish will bond together creating a more solid, larger filet o fish patty.
Carefully remove the fish filet from the makeshift tin foil mold.
First place it in the seasoned flour, giving it a thin even coating of flour. Dust off any excess.
Carefully transfer the patty from the flour to a pan of milk (typically there is an egg wash in this step, but we are keeping it true to its pescatarian origins).
Quickly remove from milk and place into pan of finely processed bread crumbs. Make sure to get every square of this patty covered in the breading, a hole in the breading could be disastrous.
Remove from breading and place into a preheated fryer set at 350 degrees.
Fry until golden brown and the internal temp reaches 145 degrees.
Remove from fryer and season with additional salt.
Allow to cool slightly before making your sandwich.
Bottom half of bun
Half Slice of Cheese (Have to be true to the original)
Filet o Fish Patty
Tartar Sauce
Bun Top
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