Pro Chef Reimagines McDonald's Filet-O-Fish with Cantonese Flavors

Cantonese-Inspired Fish Patty

• 💡 The goal is to create a Cantonese American version of the Filet-O-Fish, focusing on Cantonese flavors first.
• 🐟 The patty is made from a cod and shrimp paste, aiming for a chewy, bouncy texture unlike McDonald's flakier fillet.
• 🌿 Seasonings for the patty include garlic chives, ginger, cornstarch, lard, salt, sugar, MSG, and white pepper to pack in flavor.
• 🧠 The paste is overworked and "slapped" against the bowl to develop proteins and achieve the desired springy texture.
• 🧊 The paste is then frozen flat for easier handling before breading and frying.

Cantonese Ginger Scallion Tartar Sauce

• 🌶️ The tartar sauce is built upon a ginger scallion sauce, a classic Cantonese condiment.
• 🥬 Pickled mustard greens are incorporated for acidity and a briny, sour bite, mimicking the pickles in McDonald's tartar sauce.
• 🍋 Lemon zest and juice are added for brightness, along with cilantro for herbaceousness and color.
• 🥣 The sauce combines a mayo base with the strained ginger scallion mixture, chopped pickles, cilantro, and seasonings.

Sandwich Assembly and Taste Test

• 🧀 A full slice of cheese is placed on the bottom bun, intended to melt from the heat of the patty.
• 🍞 Potato rolls are lightly toasted to maintain a soft, squishy texture.
• 💥 The fish patty is breaded with coarse panko for a very crunchy crust.
• 😋 The finished sandwich features the bun, melted cheese, fried patty, and a generous amount of tartar sauce, creating a hefty and flavorful result.
• 👏 The chef notes the patty has more flavor than the original, with distinct notes of garlic chives and ginger, and praises the overall balance of the sandwich.