Filet – O – Fish Bao Recipe

In a medium bowl combine 1/2 cup mayonnaise, 3 tbs dill pickle relish, 1 tbs chopped capers, 1 tbs fresh lemon juice, 1 tsp Dijon mustard and 1 tbs finely chopped parsley. Stir until uniform.

Season with 1/2 tsp salt and 1/4 tsp black pepper, taste and adjust (add more lemon or relish if you prefer brighter flavor). Cover and refrigerate while preparing fish so flavors meld.

Prepare fish

Pat 500 g white fish fillets dry with paper towels. Cut into 8 pieces roughly sized to fit the bao buns (about 8–10 cm long). Season both sides lightly with 1 tsp kosher salt and 1/2 tsp black pepper.

Set up dredging station

Place 1 cup all-purpose flour in a shallow dish. In a second bowl whisk 1 large egg with 120 ml buttermilk. In a third shallow bowl combine 1/2 cup fine cornmeal, 3/4 cup panko breadcrumbs, 1 tsp kosher salt, 1/2 tsp garlic powder and 1/2 tsp black pepper; mix well.

Coat the fish

Dredge each fish piece in flour, shaking off excess. Dip into the egg-buttermilk mixture, then press into the cornmeal-panko mixture to coat thoroughly. Place on a wire rack and let rest 8–10 minutes so coating sets.

Fry the fish

Pour about 1–1.5 cm (approx. 300–500 ml, depending on pan) vegetable oil into a large skillet and heat over medium-high until oil reaches 175°C (350°F) or a small breadcrumb sizzles and browns in 10–15 seconds. Fry fish in batches without overcrowding for 3–4 minutes per side, turning once, until golden brown and an instant-read thermometer reads 62–63°C (145°F) in the thickest part. Transfer to a paper towel–lined tray to drain and season lightly with a pinch of salt.

Warm and butter bao

If using store-bought refrigerated or frozen bao, steam according to package instructions or microwave briefly covered with a damp paper towel for 20–30 seconds until warm and soft. Lightly spread 1/4 tsp softened butter inside each bao (about 2 tbs total for 8 buns) to add a rich sheen.

Assemble baos

Open each bun and spread 1–2 tbs tartar sauce inside the base. Add a small handful (about 1/4 cup) of shredded iceberg lettuce, place one piece of fried fish on top, and add one slice of dill pickle. Spoon an extra 1 tsp tartar sauce over the fish if desired. Repeat for remaining buns.

Finish and serve

Serve the Filet-O-Fish Baos immediately with lemon wedges on the side for squeezing. If preparing ahead, keep fried fish warm on a low oven rack (100–110°C / 210–230°F) for up to 15 minutes while assembling.