All articles tagged with #filet o fish
A taste-tested ranking compares Burger King Big Fish, Popeyes classic flounder, McDonald's Filet-O-Fish, Wendy's crispy panko, and Popeyes spicy flounder, placing Popeyes’ spicy flounder first and Burger King’s Big Fish last while noting differences in texture, tartar sauce, buns, and toppings across the chains during Lent.
McDonald's Filet-O-Fish sandwich can be customized by swapping the regular bun for an English muffin, offering a denser texture and tangier flavor due to the dried rye sourdough. Former McDonald's chef Mike Haracz suggests this swap is possible if the restaurant staff is accommodating. Additionally, replacing the tartar sauce with Mac sauce can add a unique zest to the sandwich. This customization provides a new twist on the classic sandwich, which has been popular since the 1960s, especially during Lent.
The McDonald’s Filet-O-Fish originally had no cheese when it was first developed by franchisee Lou Groen, but a half-slice was added after the sandwich outsold a proposed meatless option. McDonald’s maintains that the half-slice of cheese has been a constant since the sandwich hit the nationwide menu in 1965, citing it as the perfect balance for the tartar sauce and fish coating. Despite customer inquiries, McDonald’s has not provided additional information on the decision.
McDonald's franchisee Lou Groen created the Filet-O-Fish sandwich in 1962 to attract Catholic customers abstaining from meat on Fridays during Lent, leading to a quarter of its sales occurring during the 40 days of Lent. The sandwich, made of Alaskan pollock, remains popular year-round and is a testament to Groen's customer-first approach, outshining McDonald's founder Ray Kroc's alternative meatless idea, the Hula Burger.