You know you love it.
That strangely square, undeniably fishy sandwich from McDonald’s. But deep down, a little voice whispers: what IS that thing? Is it actually fish? Is it even from this planet? Before you order another Filet-O-Fish with a side of existential dread, let’s dive deep into the mystery meat…
I mean, delightful fish patty, and find out what it’s really made of.
1. Pollock Fillet
Start with the star of the show—the Alaskan Pollock. Caught in the icy waters of the North Pacific, this fish is as flaky as your friend who always cancels plans last minute.
But unlike that friend, Pollock brings something to the table—literally! Its mild flavor makes it the perfect canvas for that signature tartar sauce.
2. Tangy Tartar Sauce
Oh, tartar sauce, you saucy little minx! This creamy concoction is the life of the party, bringing its tangy zest to the mix.
Made with mayonnaise, relish, and a pinch of lemon, it’s like a flavor explosion in your mouth. Each bite leaves you wondering why you ever settled for ketchup.
3. Steamed Bun
A bun so soft you’d think it’s made from clouds. This steamed wonder holds the sandwich together, yet doesn’t overshadow the fillet’s flavor.
With its subtle sweetness, it’s the yin to the fish’s yang, a harmony in carb form. And let’s face it, without the bun, your fish would be lost at sea.
4. Half Slice Of Cheese
Cheese on fish? Blasphemy, you say! But hold that thought because this isn’t just any cheese; it’s a half slice of American cheese, the plot twist you didn’t see coming.
It adds a creamy richness that melds beautifully with the fillet. The cheese’s mild tanginess pairs perfectly with the tartar’s zest, creating a symphony of flavors.
5. Cooking Oil
Silent partner in this culinary duet. Ensuring the fillet fries to crispy perfection, it imparts a golden hue that’s pleasing to the eye and palate.
The oil locks in the fish’s moisture while providing that irresistible crunch. And while it keeps a low profile, its contribution is undeniable. Without it, we’d be left with a soggy mess, and nobody wants that.
6. Potato Starch Magic
Potato starch might seem like a strange addition, but it plays a crucial role in the Filet-O-Fish. This fine powder acts as a binding agent, helping the fillet hold its shape.
Imagine the delicate balance it must strike to keep the fillet intact during cooking, yet soft enough to melt in your mouth. Culinary tightrope!
7. Vinegar’s Tangy Twist
It adds a tangy twist to the Filet-O-Fish, cutting through the richness of the batter and fish. Vinegar offers a refreshing counterpoint that awakens the palate.
This ingredient ensures the sandwich never feels too heavy. Presence might be subtle, but its impact is significant.
8. Salt’s Subtle Symphony
Humble yet vital player in the Filet-O-Fish’s flavor profile. It enhances the taste of the fish and batter, making the sandwich more palatable.
Think of it as the quiet conductor of a flavor symphony, pulling all the elements together without overpowering them. This subtle seasoning adds depth, highlighting the natural flavors without stealing the spotlight.