Cheese isn’t always necessary (but not unwelcome either) and wilted lettuce can kill the vibe (so can mushy tomato slices). Don’t overdo it with the salad or extras.Overall, a little butter, nice crispiness on the edges, and a soft sweetness to the bread are ideal. A well-toasted bun feels essential (again, this is where a lot of these sandwiches fail).Tangy, herbal (dill and marjoram), creamy, and a touch pickle-y (maybe throw a caper or two in there or some dill relish). The tartar sauce needs to be on point (this is where most fried fish sandwiches fall down).No mushiness in the piece of fish, nice flaking, well-seasoned, crunchy breading, and not too greasy. The fried fish filet needs to be legit.Here’s what I look for in a good fried fish sandwich from a fast food joint. Either way, I’m that guy who still gets a McDonald’s Filet-O-Fish every time, even though I’m not sure I even like them anymore. I don’t know if that habit is a hangover from being raised on the Salish Sea in the Pacific Northwest or if I’m just a sucker who loves fried fish sandwiches in general (probably some combination of the two). ![]() Generally speaking, whenever I order something at a fast food restaurant, I’ll add a fish sandwich on the side if there’s one on the menu. I’ve been busy eating since I moved back to the U.S. It’s also kind of a golden era for the fried fish sandwich, thanks to the return of Popeyes Classic Flounder Fish Sandwich and the advent of “spicy” everything - you can even get Burger King’s Big Fish with spicy sauce now for instance.Īll of this is to say that it’s high time we ranked all of the fried fish sandwiches we could find in the fast food world. Between Lent and Easter, most fast food chains will add a fish patty menu item to their lineups, that’s especially true if the fast food joint does a decent fried chicken sandwich. Score one that's been freshly made, and you'll end up with a diminutive little sandwich that sets you back about two bucks, and feels like a hug in your mouth.Right now is prime time to find the best fish sandwiches in the fast food game. The Filet-O-Fish doesn't hope to compete with the artisanal-sounding ingredients found at other chains, and it never forgets who it is: A taste of mild, crispy fried fish, topped with a quart of tartar sauce and served on an angel's kiss of a steamed bun. ![]() Each bite of the soft, steamy bun fuses the sandwich into a puffy little bite of seafaring satisfaction, with none of the hot shards of lettuce endemic in other fast food fish sandwiches to stand in the way of the experience. However, the Filet-o-Fish is so much more than a combination of unlikely ingredients, thanks to one important element: The steamed bun. Made with a minced puck of Alaskan Pollock, puzzlingly topped with a half-slice of American cheese that defies the laws of science by melting in the areas where it comes in direct contact with the fish, but remaining mysteriously solid and firm elsewhere, and drenched in what can sometimes be a veritable RIVER of creamy tartar sauce, the Filet-O-Fish is never going to win any beauty contests. Look, when evaluated strictly line-by-line, in a comparison of ingredient quality, innovative recipes, or preparation, the Filet-O-Fish falls short by almost every metric. After testing both concepts, the newly-minted "Filet-O-Fish" was the clear winner, and the product became a bonafide hit for McDonald's, eventually selling 300 million of the sandwiches each year. Groen had an idea for creating an alternative fish-based sandwich that would appeal to locals, and in the early days of the McDonald's corporation, franchisees could simply pick up the phone and speak to Ray Kroc directly.Īccording to the Smithsonian, Kroc initially hated the idea of " with the smell of fish." In 1962, Kroc's counter offer was the ill-fated "Hula Burger," which featured a wildly undesirable slice of grilled pineapple with cheese on a bun. ![]() Groen suspected that the area's 87 percent Catholic population was a factor - they weren't visiting his humble hamburger stand on Fridays and during Lent, when Catholics traditionally forgo meat. The year was 1959, and Cincinnati-area McDonald's franchisee Lou Groen had a major problem: his new business simply wasn't driving the revenue he expected.
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