When you think of McDonald’s, burgers and fries usually steal the spotlight. But tucked quietly on the menu is the Filet-O-Fish, a sandwich that’s been around since the 1960s and still sparks debate today. Some people swear by it, while others won’t touch it. So what do actual chefs have to say about this fast-food oddball? Their takes might surprise you — from unexpected praise to a few pointed critiques.
The Bun Deserves Star Status
Chefs don’t always hand out compliments easily, but both agreed the Filet-O-Fish bun is a win. It’s steamed — not toasted — giving it that soft, pillowy bite that perfectly contrasts with the crunchy fish patty. Monique Mickle admitted she’d swap in fresher fish if she made it herself but would “leave the tartar sauce, bun, and cheese.” It’s a small detail that makes a big difference in the sandwich’s overall texture.
The Tartar Sauce Carries the Flavor
If the fish is the base, the tartar sauce is the star player. Creamy, tangy, and just sharp enough, this sauce gives the sandwich its punch. Both Amy Casey and Monique Mickle point to it as the real reason the Filet-O-Fish works. The only complaint? It’s often warm by the time you unwrap your sandwich, which can be less appetizing than the chilled version found in sit-down seafood spots.
The Cheese Rule-Breaker Works
Cheese with fish usually makes chefs cringe — but McDonald’s pulls it off. That half-slice of American cheese melts just right against the steamed bun and fried patty. Amy Casey says any more would overwhelm the sandwich, but as is, it balances the tartar sauce beautifully. Sometimes breaking culinary “rules” is exactly what makes a dish iconic.
The Fish Itself Falls Short
Here’s where things get tricky: chefs aren’t thrilled about the fish. McDonald’s uses Alaskan pollock, a mild, flaky white fish. It’s consistent and affordable, but not necessarily the tastiest option. Both chefs suggested cod or mahi mahi would elevate the sandwich, but those choices are pricier and less practical for fast food.
The Bun-to-Fish Ratio Feels Off
If you’ve ever noticed the patty looks a little small for the bun, you’re not imagining it. At around 3 ounces, the fish doesn’t extend past the edges. That might make it easy to eat on the go, but for chefs used to generous fillets, it’s a letdown. Compared to restaurant-style fish sandwiches, the Filet-O-Fish comes up short — literally.
Texture Lacks the Crunch Facto
For seafood lovers, crunch is king. Mickle pointed out that the Filet-O-Fish coating doesn’t deliver the same golden crispness you’d get at a sit-down restaurant. It’s a light breading, not the beer-battered crust that makes traditional fish sandwiches shine. That difference in texture is hard to miss if you’re used to fresh, fried fish.
Minimal Toppings Keep It Too Plain
The Filet-O-Fish is famously simple: bun, fish, cheese, sauce. But chefs think it could use a little more. Lettuce, tomato, or pickles would add crunch and freshness to balance the soft textures. Even McDonald’s own bacon or sauce swaps could give it some extra kick for adventurous eaters.
Consistency Is Its Superpower
Love it or hate it, the Filet-O-Fish tastes the same no matter where you order it. That kind of consistency is exactly why Amy Casey gives it a thumbs up. You’ll never get a dry patty, an overcooked bun, or an off-tasting sauce. For fast food, reliability matters — and McDonald’s nails it here.
Fries Are Its Best Friend
When paired with McDonald’s legendary fries, the Filet-O-Fish finds its perfect partner. Crispy, salty fries cut through the soft, mild sandwich and mimic a fast-food version of fish and chips. Mickle calls them some of the best fries in the business, and surveys back that up. Together, they make a meal that’s greater than the sum of its parts.
It’s Best in Moderation
Chefs admit the Filet-O-Fish has its place — but maybe not on your daily menu. At 380 calories and loaded with sodium, it’s better as an occasional treat. Mickle summed it up well: “It’s decent, not overly fishy, and the tartar sauce adds a lot of flavor.” In other words, it delivers exactly what you’d expect from fast food.
A McDonald’s Classic That’s Still Overlooked
Despite its decades-long run, the Filet-O-Fish rarely tops anyone’s must-order list. Burgers, nuggets, and fries usually hog the attention. But the sandwich has a unique history — created in the 1960s for Catholic customers avoiding meat on Fridays. It may not be as iconic as the Big Mac, but it’s earned its quiet, steady spot on the menu.
Final Bite: Your Turn to Weigh In
The Filet-O-Fish might not win every chef’s approval, but it clearly has staying power. Some love its consistency, others can’t get past its size and texture. What about you? Do you swear by this sandwich, or do you skip it for a Big Mac instead? Drop your thoughts — and your go-to McDonald’s order — in the comments.
