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The Filet-O-Fish is a fish sandwich sold by the international fast food restaurant chain McDonald's. [3] It was created in 1962 by Lou Groen, a McDonald's franchise owner in a predominantly Catholic neighborhood of Monfort Heights in Cincinnati, Ohio, [4] [5] in response to declining hamburger sales on Fridays due to the practice of abstaining from meat on that day.
(Of course, there's no shortage of year-round fish sandwiches, like McDonald's Filet-O-Fish.) With Mardi Gras already here, it's time to check out which drive-thrus offer fish sandwiches and ...
Worst: McDonald's Filet-o-Fish. Though it was the first non-burger option to be added to the McDonald's menu way back in 1965, the Filet-o-Fish hasn't stood the test of time.
The McDonald's Filet-O-Fish, introduced in the 1960s, features a breaded, fried fish fillet, usually made from white fish like pollock, served on a soft steamed bun. The sandwich is topped with ...
After the Fish Filet Deluxe was dropped, the larger fish patty was used in the current Filet-O-Fish. Despite failing eighteen years prior in North America, McDonald's New Zealand introduced in 2015 a nearly identical sandwich (adding a tomato slice and with two fish filets and a seedless bun instead of the potato flour bun) called the Seaside ...
Australian supermarkets have many hoki products, mainly in pre-packaged processed foods. Often the manufactured meat result is manufactured into a fish cutlet shape and then battered or crumbed to further give a good fresh look. [citation needed] The hoki is one of the species used in McDonald's Filet-O-Fish, Fish Fingers and McFish sandwiches.
Season fish all over with salt and pepper. Into a large heavy skillet, pour oil to a depth of 1/4". Heat over medium heat until a deep-fry or instant-read thermometer registers 350°.
Portions cut from frozen Alaska pollock fillet blocks are the most common choice for fast food restaurant fish sandwiches, for example in the McDonald's Filet-O-Fish. Alaska pollock is also a common raw material used in the manufacture of surimi (fish paste). Alaska pollock is widely regarded as one of the best proteins for the manufacture of ...