Uploaded July 2026 | Updated September 2026, 2 weeks ago
This is Molly’s heartier version of fast-food fried fish sandwiches, with clever Midwestern wordplay. They feature deep-fried flaky pieces of cod topped with melty American cheese and tangy ketchup tartar sauce, served on super-soft challah buns… these are fish-tastic.
#MollyYeh #GirlMeetsFarm #FoodNetwork #Fillet #Fish
Get the recipe ▶ foodtv.com/4yBnyQi
Subscribe to Food Network ▶ foodtv.com/YouTube
Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Filet-ope-Fish
Recipe courtesy of Molly Yeh
Level: Intermediate
Total: 45 min
Active: 45 min
Yield: 4 sandwiches
Ketchup Tartar Sauce:
1/2 cup mayonnaise
1/4 cup ketchup
1/4 cup finely diced dill pickle
1 tablespoon chopped fresh dill
1 tablespoon lemon juice
1 tablespoon onion powder
1 tablespoon chopped fresh parsley
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
Fish:
Neutral oil, for frying
2 large eggs
1/4 cup cornstarch
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons kosher salt
1 teaspoons paprika
3 cups panko breadcrumbs
1 pound Atlantic cod, cut into 4 pieces, 1/2 inch thick and trimmed to fit bun of choice
Flaky salt
4 slices American cheese
Assembly:
4 challah rolls, toasted with butter
4 cups shredded iceberg lettuce
Dill pickle chips
Lemon wedges
Directions
Special equipment: a deep-fry thermometer
For the ketchup tartar sauce: In a small mixing bowl, whisk together the mayonnaise, ketchup, dill pickle, fresh dill, lemon juice, onion powder, parsley, Worcestershire sauce and salt and pepper to taste. Set aside, either at room temperature or in the refrigerator, until ready to use.
For the fish: In a shallow pan with high sides, heat 1 inch of neutral oil over medium heat until an oil thermometer reaches 325 degrees F.
In a shallow bowl or baking pan, whisk together the eggs, cornstarch, garlic powder, onion powder, kosher salt and paprika. In a separate shallow bowl or baking pan, add the panko. Place the fish in the egg mixture and fully coat, allowing any excess to drip off. Then add the coated fish to the panko, firmly pressing down so that each piece is fully coated in breadcrumbs.
To fry: Carefully add each piece of breaded fish into the hot oil, making sure to not overcrowd the pan. Fry for 1 to 2 minutes on each side until golden brown. Remove to a cooling rack set over a baking sheet to drain of excess oil. Season with flaky salt and top with a slice of American cheese, to melt.
To assemble: Slather ketchup tartar on both sides of the challah rolls. Add shredded lettuce to the bottom half. Top with a piece of cheesy fried fish and dill pickles. Finish with the top bun. Serve with lemon wedges on the side. Enjoy immediately.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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▶ STREAM ON HBO MAX: foodtv.com/StreamOnHBOMaxYT!
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Molly's Fillet-Ope-Fish | Girl Meets Farm | Food Network
youtu.be/csObyXYIeuo
This is Molly’s heartier version of fast-food fried fish sandwiches, with clever Midwestern wordplay. They feature deep-fried flaky pieces of cod topped with melty American cheese and tangy ketchup tartar sauce, served on super-soft challah buns… these are fish-tastic.
#MollyYeh #GirlMeetsFarm #FoodNetwork #Fillet #Fish
Get the recipe ▶ foodtv.com/4yBnyQi
Subscribe to Food Network ▶ foodtv.com/YouTube
Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Filet-ope-Fish
Recipe courtesy of Molly Yeh
Level: Intermediate
Total: 45 min
Active: 45 min
Yield: 4 sandwiches
Ketchup Tartar Sauce:
1/2 cup mayonnaise
1/4 cup ketchup
1/4 cup finely diced dill pickle
1 tablespoon chopped fresh dill
1 tablespoon lemon juice
1 tablespoon onion powder
1 tablespoon chopped fresh parsley
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
Fish:
Neutral oil, for frying
2 large eggs
1/4 cup cornstarch
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons kosher salt
1 teaspoons paprika
3 cups panko breadcrumbs
1 pound Atlantic cod, cut into 4 pieces, 1/2 inch thick and trimmed to fit bun of choice
Flaky salt
4 slices American cheese
Assembly:
4 challah rolls, toasted with butter
4 cups shredded iceberg lettuce
Dill pickle chips
Lemon wedges
Directions
Special equipment: a deep-fry thermometer
For the ketchup tartar sauce: In a small mixing bowl, whisk together the mayonnaise, ketchup, dill pickle, fresh dill, lemon juice, onion powder, parsley, Worcestershire sauce and salt and pepper to taste. Set aside, either at room temperature or in the refrigerator, until ready to use.
For the fish: In a shallow pan with high sides, heat 1 inch of neutral oil over medium heat until an oil thermometer reaches 325 degrees F.
In a shallow bowl or baking pan, whisk together the eggs, cornstarch, garlic powder, onion powder, kosher salt and paprika. In a separate shallow bowl or baking pan, add the panko. Place the fish in the egg mixture and fully coat, allowing any excess to drip off. Then add the coated fish to the panko, firmly pressing down so that each piece is fully coated in breadcrumbs.
To fry: Carefully add each piece of breaded fish into the hot oil, making sure to not overcrowd the pan. Fry for 1 to 2 minutes on each side until golden brown. Remove to a cooling rack set over a baking sheet to drain of excess oil. Season with flaky salt and top with a slice of American cheese, to melt.
To assemble: Slather ketchup tartar on both sides of the challah rolls. Add shredded lettuce to the bottom half. Top with a piece of cheesy fried fish and dill pickles. Finish with the top bun. Serve with lemon wedges on the side. Enjoy immediately.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE: foodnetwork.com
▶ STREAM ON HBO MAX: foodtv.com/StreamOnHBOMaxYT!
▶ FACEBOOK: facebook.com/FoodNetwork
▶ INSTAGRAM: instagram.com/FoodNetwork
▶ TWITTER: twitter.com/FoodNetwork
▶ TIKTOK: tiktok.com/@foodnetwork
Molly's Fillet-Ope-Fish | Girl Meets Farm | Food Network
youtu.be/csObyXYIeuo
