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Cod Sandwich Dupe: Filet-O-Fish on the Weber Slate

There are certain foods that just stick in your memory. For me, one of them was the Filet-O-Fish. A soft bun, crispy fish, melted cheese, and tartar sauce—it was simple, comforting, and honestly, a little nostalgic.


But here’s the thing: once you’ve had fresh fish cooked hot on a griddle, there’s no going back. That’s why I decided to recreate this classic at home—using the Weber Slate, a cod fillet, and just enough of a twist to make it better than the drive-thru.

Why Recreate Fast Food at Home?


Sometimes it’s about nostalgia. Sometimes it’s about curiosity. But most of the time, it’s about proving to yourself that you can take something ordinary and turn it into something extraordinary.


When you make your own version, you’re in control—fresh ingredients, your choice of seasonings, your own personal spin. And when it hits the griddle, it transforms.

The Base Recipe


I’ll give credit where it’s due—I started with the classic recipe from Allrecipes.com. Cod fillets, lightly battered, pan-fried until golden. But instead of sticking to the script, I decided to adapt it to the Weber Slate and add my own touch.


Because once you’re outdoors, the game changes. The Slate brings its own magic: even heat, plenty of room, and that unmistakable griddle flavor you just can’t replicate in a skillet.

My Twist


Here’s how I made it mine:


  • The Fish: Fresh cod fillets, seasoned lightly with salt, pepper, and garlic before dredging.

  • The Batter: A mix of flour, cornstarch

  • The Cook: Instead of shallow frying in oil, I used just enough to coat the Slate, letting the fish crisp without feeling heavy.

  • The Cheese: Yellow American

  • The Sauce: A quick homemade tartar with mayo, relish, lemon juice, and dill. Bright and fresh, not gloopy.

  • The Bun: Homemade earlier in the day.


It was still recognizable as a “Filet-O-Fish,” but elevated—fresher, lighter, and somehow more indulgent at the same time.

Cooking on the Weber Slate


The process was simple but satisfying.


The batter clung to the cod as it hit the Slate, sizzling immediately. I could hear it crisping, smell that mix of garlic and salt in the air. The fish cooked quickly, turning golden on one side before I flipped it and watched the crust form on the other.


Meanwhile, the brioche buns soaked up butter on the hot surface, toasting to a rich, golden brown. I melted the cheese directly on the fillets, covering them with a dome for just a minute so it softened perfectly.


The tartar sauce came together in minutes on the side—bright, tangy, and ready to balance the richness of the fish.

The First Bite

It looked simple—a fish sandwich always does—but the first bite was proof that this wasn’t fast food.


The cod was flaky, tender, and fresh. The batter was light, crisp, not greasy. The sharp cheddar gave it a boldness the drive-thru version never had, and the tartar sauce tied it all together with just enough brightness.


It was nostalgic, yes. But it was also new. It felt like the memory of the Filet-O-Fish grew up a little, went outdoors, and found its best self on the Slate.

Why This Recipe Matters


It’s easy to dismiss fast food dupes as “guilty pleasures.” But I think there’s power in them. They remind us that comfort food doesn’t belong to corporations—it belongs to us.


When you cook it at home, you get the comfort and the craft. You get the fun of saying, “Remember that sandwich? I made my own version.” And you get the satisfaction of watching something simple turn into something extraordinary under your own hands.

That’s what this cod sandwich was for me: comfort, creativity, and a little confidence booster all in one.

Tips for Success


  • Dry the cod well. The batter sticks better and crisps up nicely.

  • Don’t rush the flip. Let the first side crisp fully before turning.

  • Toast the buns. It makes all the difference for texture.

  • Serve right away. Fish is best when it’s hot and fresh.

Final Word

This cod sandwich may have started as a Filet-O-Fish dupe, but it ended as something else entirely: a backyard classic.


It’s proof that the Weber Slate isn’t just for steak or hibachi—it’s for anything you want to make your own.


So the next time you crave that nostalgic fast food favorite, skip the drive-thru. Grab some cod, light the griddle, and create something worth savoring.


Because comfort food tastes even better when it’s crafted by hand.

 
 
 

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