The first really new menu item other than burgers and fries was 1963’s Filet~0-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.
The TARTAR SAUCE:
1/2 Cup Kraft® Miracle Whip™
1/4 Cup Vlasic® DILL relish
2 teaspoons dried, minced onion
2 teaspoons half and half
1 teaspoon dried parsley flakes
1/2 teaspoon lemon juice concentrate
12 capers, 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
Preparing your FILET~O-FISH®!
You’ll need a DEEP-FRYER for this one. (this is a per-serving recipe. Multiply everything by each serving needed.)
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. Pauls®, or even the store brand. (as with the burgers, pre-heat your oven to warm. This is your warming “bin”. Or, use the microwave “Q-ing” method described throughout the site)
Pre-heat you fryer to 375-400 degrees. After its ready, cook fish 6-7 minutes until done. Remove and add a dash of salt. (Or you can bake the fish patty according to package directions.)
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!
ONCE AGAIN
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.) In fact, you can use this method on ALL of the burger recipes on this site, with the exception of the McD.L.T.® (“Q-ing” was a McDonald’s® term for helping the flavors to meld via mechanical means; ie heatlamp or microwave.)