✔ Published · new copycat recipe with homemade tartar sauce and air fryer option
This copycat Burger King Big Fish sandwich stacks a golden, crunchy panko-crusted fish fillet with creamy homemade tartar sauce, pickles and lettuce on a toasted bun. Ready in 40 minutes, and perfect for Lent Fridays!
What Is on the Burger King Big Fish Sandwich? (Quick Answer)
The Big Fish is a crispy breaded white fish fillet with tartar sauce, pickles and lettuce on a toasted bun. To make a copycat, coat 1/2-inch pollock or cod fillets in flour, egg and panko, fry at 350°F (175°C) for 3 to 4 minutes until 145°F (63°C) inside, and layer them on toasted brioche buns with homemade tartar sauce, dill pickle chips and shredded lettuce.
At a glance
The one tip that matters: Pat the fish completely dry before breading. Wet fish steams under the coating so the panko slides right off; dry fish keeps that crunchy crust where it belongs.
Why You'll Love This Fish Sandwich
- Extra crunchy panko crust around flaky, mild white fish.
- Homemade tartar sauce in 2 minutes with pantry staples.
- Fast: the fish fries in under 4 minutes.
- Lent-friendly and a nice change from burgers any time.
- Air fryer option with no pot of oil.
Ingredient Notes
Exact amounts are in the recipe card below.
- White fish: pollock is mild and affordable; cod and haddock are slightly flakier. Fresh or frozen both work if the fish is dry.
- Panko: its large, airy crumbs give the craggy crunch. Fine breadcrumbs make a smoother, thinner crust.
- Tartar sauce: mayonnaise, dill relish, lemon, onion and dill. A pinch of sugar balances the tang.
- Brioche buns: soft and slightly sweet. Regular hamburger buns are fine.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Choose thin, even fillets. Pieces about 1/2 inch thick cook through in the time it takes the panko to turn golden. Slice thicker fillets in half horizontally.
- Use a thermometer. Fish is done at 145°F (63°C) in the thickest part, when it turns opaque and flakes easily with a fork.
- Don't crowd the pot. Fry 2 fillets at a time so the oil stays near 350°F and the crust stays crisp, not greasy.
- Thaw frozen fish fully. Thaw it overnight in the fridge and pat it very dry, or the coating will steam off.
- Make the sauce first. Even 15 minutes in the fridge mellows the onion and lets the flavors get friendly.
Copycat Burger King Big Fish Sandwich
4
sandwiches25
minutes15
minutes610
kcal40
minutesA copycat-style Big Fish sandwich: rectangular pollock or cod fillets coated in seasoned flour, egg and panko, fried at 350°F for 3 to 4 minutes until golden and 145°F inside, then layered on toasted brioche buns with a quick homemade tartar sauce, dill pickle chips and shredded lettuce. Makes 4 sandwiches.
Ingredients
- For the Tartar Sauce
1/2 cup mayonnaise
2 tablespoons dill pickle relish
2 teaspoons lemon juice
1 tablespoon white onion, very finely minced
1 teaspoon fresh dill, chopped (or 1/2 teaspoon dried)
1/4 teaspoon sugar
- For the Fish
1 1/4 lb skinless pollock or cod fillets, about 1/2 inch thick (4 pieces, about 5 oz each)
1/2 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
2 large eggs
1 tablespoon milk or water
1 1/2 cups panko breadcrumbs
4 cups vegetable or peanut oil, for frying
- To Assemble
4 brioche or soft hamburger buns
1 tablespoon butter, softened
1 cup shredded iceberg lettuce
12 dill pickle chips
Directions
- Make the Tartar Sauce
- Stir the mayonnaise, relish, lemon juice, onion, dill and sugar together. Cover and refrigerate while you make the fish so the flavors blend.
- Bread and Fry the Fish
- Pat the fish dry with paper towels and trim it into 4 rectangular pieces a little wider than your buns. Season lightly with salt.
- Set up 3 shallow dishes: flour mixed with the salt, pepper and onion powder; eggs beaten with the milk; and the panko. Coat each fillet in flour, dip it in egg, then press it firmly into the panko on all sides.
- Heat the oil in a heavy pot or deep skillet to 350°F (175°C). Fry 2 fillets at a time for 3 to 4 minutes, turning once, until deep golden and the fish flakes easily and reads 145°F (63°C) in the center.
- Drain on a wire rack and sprinkle with a pinch of salt.
- Assemble
- Butter the cut sides of the buns and toast them in a skillet for 1 to 2 minutes until golden.
- Spread tartar sauce on the bottom bun and add the lettuce and 3 pickle chips. Set a hot fish fillet on top, add a little more tartar sauce if you like, close with the top bun and serve right away.
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Air Fryer and Oven Options
| Method | Temperature | Time | Notes |
|---|---|---|---|
| Deep fry | 350°F (175°C) | 3 to 4 min | Crispiest crust; to 145°F (63°C) |
| Air fryer | 400°F (200°C) | 8 to 10 min | Spray with oil, flip halfway |
| Oven | 425°F (220°C) | 12 to 15 min | On an oiled rack, flip once |
| Reheat | 400°F (200°C) | 5 to 7 min | Oven or air fryer, until hot through |
Make-Ahead and Storage
- Bread ahead: bread the fillets up to 4 hours ahead and keep them uncovered on a rack in the fridge.
- Freeze: freeze breaded, uncooked fillets on a tray, then bag them for up to 2 months. Air fry from frozen at 400°F (200°C) for 12 to 14 minutes, until 145°F (63°C).
- Leftovers: refrigerate cooked fish within 2 hours for up to 2 days and reheat to 165°F (74°C). Keep the sauce and buns separate.
More Burger King Copycat Recipes
Want a different tartar sauce? Try our copycat McDonald's tartar sauce. Serve the sandwich with Burger King onion rings, or see more ideas for what to serve with fried fish.
Browse all our Burger King copycat recipes for the full menu.
Frequently Asked Questions
What fish is in the Burger King Big Fish sandwich?
Fast-food fish sandwiches usually use a mild white fish such as Alaska pollock. This copycat works with pollock, cod, haddock or any thin, mild white fish fillet.
What temperature should fried fish reach?
Cook fish to 145°F (63°C) in the thickest part. At that point it turns opaque and flakes easily with a fork.
Can I make the Big Fish sandwich in the air fryer?
Yes. Spray the breaded fillets with oil and air fry at 400°F (200°C) for 8 to 10 minutes, flipping halfway, until golden and 145°F (63°C) inside.
Can I use frozen breaded fish fillets?
Yes, for a shortcut. Cook them according to the package until hot and 145°F (63°C), then build the sandwich with the homemade tartar sauce, pickles and lettuce.
How long does homemade tartar sauce keep?
Keep it covered in the fridge for up to 5 days. Stir before using.
Can I make it without pickles?
Yes. The relish in the tartar sauce still gives a tangy bite. Add extra lettuce or a thin slice of tomato instead.
