The year 1962 was a big one in McDonald's history.
The 500th McDonald's restaurant opened in Toledo, Ohio, and Hamburger University graduated its 500th student. It was in that same year that McDonald's served its one billionth hamburger in grand fashion on The Art Linkletter Show. Ronald McDonald also made his debut that year in Washington, D.C., and the Fillet-O-Fish sandwich was introduced as the first new menu addition since the restaurant chain opened in 1948.
Since 1962, the Filet-O-Fish hasn't changed much. It's a steamed bun, tartar sauce, half of a slice of cheese, and a fish filet. McDonald's has used other varieties of fish, such as halibut and cod, but now uses wild-caught, sustainable Marine Stewardship Council certified wild-caught Alaska Pollock.
The Filet-O-Fish isn't just a popular item in the U.S. The sandwich is now served overseas in countries like Russia, Japan and India.
Is a filet o fish healthy?
If you consider calories alone, McDonald's Filet-O-Fish sandwich, at 390 calories, seems like a fairly healthy offering. Compare that to a Double Quarter Pounder with Cheese, at 740 calories, and it seems like an even better choice. As far as the nutritional value of pollock, like salmon, tuna and cod, it is a good source of lean protein and low in saturated fat.
Pollock is as healthy a fish choice as cod and tuna except it is often served fried, which would negate the benefit of eating fish as your protein choice.
I personally love the Alaskan Pollock. It’s much lighter and milder taste than in the past.
1/4 cup mayonnaise
1 tablespoon dill pickle relish, drained
2 teaspoons fresh lemon juice (from 1 lemon)
1 cup panko (Japanese-style breadcrumbs)
2 large eggs
1 tablespoon water
1 Marine Stewardship Council certified wild-caught Alaska
Canola oil for frying
3/4 teaspoon kosher salt
2 yellow American cheese slices
4 potato hamburger rolls.
Step 1- Stir together mayonnaise, relish, and lemon juice in a small bowl. Cover and chill until ready to use.
Step 2- Pulse panko in a small food processor until finely ground, about 15 pulses. Transfer to a shallow bowl. Whisk together eggs and 1 tablespoon water in a separate shallow bowl.
Step 3- Cut the Pollock into 4 portions (about 3- x 3-inches and 1/2-inch thick). Dip each portion into egg mixture, let excess drip off, and then dredge in ground panko. Repeat with remaining portions.
Step 4- Heat 1-inch of oil in a medium skillet over medium-high until oil reaches 300°F. Fry fish until lightly browned, about 2 minutes per side. Transfer to a plate lined with paper towels, and sprinkle with salt. To serve, place 1/2 of a cheese slice on bottom on each bun, and top with a piece of fish. Spread 1 tablespoon of tartar sauce on each piece of fish; cover with top bun
Tip: If you can find fish only in wedge shapes, just use two wedges on each sandwich, fitting them together side by side to form a square.