Blog Post

DIY Giant Filet-O-Fish

Hellthy JunkFood • June 12, 2021

 For years we received requests to oversize the Mcdonald's Filet-O-Fish.  Today we compete to see who can do it best.  


15,200 Calories

DIY Giant Filet o Fish

Follow these instructions if you love the filet-o-fish and you want to make it really big.

Author: HellthyJunkFood
Recipe Type: Entree
Cuisine: American
Serves: 1

THINGS YOU'LL NEED:

INGREDIENTS:

GIANT BUN
  • 2 packages Active Dry Yeast (about 3 1/2 teaspoons)
  • 1 Tbsp plus 1/2 Cup Sugar
  • ½ Cup Vegetable oil, more for greasing bowl
  • 4 Lg eggs (1 for Egg wash)
  • 1 Tbsp Salt
  • 6 Cups All-Purpose fFour
GIANT CHEESE SLICE
  • 1 Ounce Unflavored Gelatin
  • 10 Tbsp Dry Milk Powder
  • 2 Cups Boiling water
  • 32 Ounces Velveeta for that extra creamy goodness. 
TARTAR SAUCE:
  • 1 Cup Mayo
  • 4 tbsp relish
  • 6 tsp Lemon
  • Accent a.k.a MSG to taste.
GIANT FILET-O-FISH PATTY
  • INGREDIENTS:
  • 6 Pounds of Fresh Alaskan Cod
  • .75oz Activia RM
BREADING
  • All Purpose flour, seasoned with Salt and Pepper
  • Milk
  • Bread Crumbs, Finely processed to be extremely light and small in textural size 
  • Salt to season after frying

INSTRUCTIONS:

GIANT BUN
  1. Start with baking a giant bun. In a large bowl, dissolve yeast and 1 tablespoon sugar in 1 3/4 cups lukewarm water.
  2. 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.)
  3. 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.
  4. Do not roll the dough, rather stretch and pinch to create the bun.
  5. Beat remaining egg and brush it on loaves. let rise another hour.
  6. If baking immediately, preheat oven to 325 degrees and brush loaves again. 
  7. Bake in middle of oven for 35 to 40 minutes, or until golden. Cool loaves on a rack.
GIANT CHEESE SLICE
  1. Make the oversized cheese slice by lining a cookie-sheet with parchment paper. 
  2. In a Vitamix, or large food processor, blitz hot water and gelatin together. 
  3. Add in milk powder and blitz. 
  4. Add Velveeta cheese and blend until smooth
  5. Once the cheese sauce is made pour into the center of the lined cookie sheet pan. 
  6. Use an offset spatula to create an even flat surface. 
  7. Place into refrigerator to set.
  8. Cut it into its appropriate half cheese slice made famous by McDonald's for this sandwich.
TARTAR SAUCE
  1. Combine mayonnaise, relish, and lemon juice. 
  2. Season to taste with Accent or salt. 
  3. Set in the fridge to firm up.
GIANT FILET-O-FISH PATTY
  1. 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. 
  2. Cut down whole pieces of alaskan cod in half longways
  3. Single Layer the fish into the tinfoil mold 
  4. Sprinkle the MOO GLUE AKA Activia RM on to the surface
  5. Layer next layer of fish on top, these pieces are the smaller pieces to fill in the crevices.
  6. Once everything is in the pan and shaped accordingly cover it and rest in the refrigerator for at least 6 hours, to overnight. 
  7. The proteins in the fish will bond together creating a more solid, larger filet o fish patty.
BREADING & FRY
  1. Carefully remove the fish filet from the makeshift tin foil mold. 
  2. First place it in the seasoned flour, giving it a thin even coating of flour.  Dust off any excess. 
  3. 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). 
  4. 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.
  5. Remove from breading and place into a preheated fryer set at 350 degrees.  
  6. Fry until golden brown and the internal temp reaches 145 degrees. 
  7. Remove from fryer and season with additional salt.  
  8. Allow to cool slightly before making your sandwich.
ASSEMBLY:
  • Bottom half of bun
  • Half Slice of Cheese (Have to be true to the original)
  • Filet o Fish Patty
  • Tartar Sauce
  • Bun Top

Serving Size: 1 Calories: 15,200 Fat:  720g Saturated Fat: 160g Trans Fat: 0g Carbohydrates: 1560g Sugar: 100g Sodium: 23,000mg Fiber: 1g Protein: 640g Cholesterol: 95mg

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