McDonald’s filet-o-fish sandwiches were a favorite of my husbands so I have seen quite a few of them in my time. While I’m not going to say this sandwich tastes exactly like McD’s I will say it is a really tasty fish sandwich. The almond crust is what makes it. I first had almond crusted trout at the Thornapple Valley Inn in Ada, MI and I’ve been using almond flour for the breading on fish ever since. By using almond flour and frying the fish in a skillet rather than deep frying you end up with much less fat and all healthy fat at that.


  • 4 five ounce white fish fillets. Please check the seafood watch list for the best choices.
  • 2 egg whites, slightly beaten
  • 2 tbsp canola oil or EVOO.
  • 1/2 cup organic almond meal flour from blanched almonds (if you can’t find almond flour you can process blanched almonds in a food processor)
  • sea salt and pepper to taste
  • 4 whole grain buns  (use gluten free buns for an entirely gluten free sandwich)
  • 4 slices clean cheddar cheese (optional)
  • 4 pieces leaf lettuce (optional)
  • 4 tomato slices (optional)
  • 4 tbsp clean tartar sauce *see notes


  1. Heat oil in a large skillet on high.
  2. Place the almond flour, salt and pepper in a pie plate or other flat dish.

    Dip each fillet in egg white and then in almond flour

  3. Dip each side of the fish fillet in the beaten egg and then in the almond flour, coating both sides well.

    Cook fillets about 4 minutes on each side until nicely browned

  4. Place the coated fillets in the skillet and cook about 4 minutes on each side until browned and fish flakes when pressed gently with the back of a fork.
  5. To serve, place each fillet on a bun, top with cheese, 1 tbsp tartar sauce and other condiments as desired.

Nutritional Info:

Makes 4 sandwiches.

Serving size 1 sandwich.

Nutritional info will vary depending on the type of fish used in the recipe.


If you can’t find clean tartar sauce you can make your own by combining 1/2 cup clean mayo, 1 tsp minced dill pickle, 1 tsp minced capers, 1 tsp lemon juice, 1 tsp minced chives, 1 tsp minced parsley and pepper to taste.

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