Calico Bass Filet-O-Fish

Calico Bass Filet-O-Fish

About The Catch

The calico bass for this recipe were caught off the coast of Los Angeles over a rocky reef via freedive spearfishing. I was able to harvest two solid fish in good condition, which provided beautiful, clean fillets for this dish.

About The Cook

This dish is my ocean-to-table take on a classic Filet-O-Fish, using fresh calico bass instead of frozen fillets. The fish is cut into clean squares, lightly beer-battered, and fried until golden and crisp, then stacked on a soft bun with melted American cheese and a creamy tartar sauce spiked with mentaiko for a subtle, savory kick.

The goal was to keep the build familiar and comforting while letting the quality of the fish shine. Simple techniques, balanced flavors, and a few personal touches make this feel nostalgic without trying to reinvent it too much.

5 from 1 vote

Calico Bass Filet-O-Fish

by Charles Chiu

This is my ocean-to-table spin on a Filet-O-Fish: fresh calico bass, fried golden in a beer batter, stacked with melty American cheese and a from-scratch mentaiko-spiked tartar sauce for extra punch.

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Prep Time: 20 minutes mins

Cook Time: 20 minutes mins

Total Time: 40 minutes mins

Servings: 4

Equipment

• ▢
  Tray with wire rack
• ▢
  Mixing Bowls
• ▢
  Heavy-bottomed pot
• ▢
  Thermometer for deep frying
• ▢
  Slotted spoon

Ingredients

For the fish

• ▢ 4 square portions of calico bass (from near the tail, skin removed)
• ▢ Salt (to season generously on both sides)

For the tartar sauce

• ▢ 1 shallot (finely diced)
• ▢ ⅓ cup finely diced dill pickles
• ▢ 1 tbsp mentaiko (spicy pollock roe – can sub with hot sauce like sriracha; if doing so, use less as mentaiko is milder)
• ▢ 1 tbsp finely chopped dill
• ▢ 1 tbsp finely chopped chives
• ▢ 1 tbsp capers (finely chopped)
• ▢ Zest + juice of ½ lemon
• ▢ ¾ cup regular mayonnaise
• ▢ ¼ cup Kewpie mayonnaise (can sub with all regular mayo — but Kewpie adds extra richness)
• ▢ Salt & pepper (to taste)

For the beer batter

• ▢ 1 cup all-purpose flour
• ▢ 1 cup cold beer
• ▢ 1 oz vodka (optional — helps with extra crispiness)
• ▢ 1 tsp baking powder
• ▢ 1 tbsp shichimi togarashi (Japanese seven-spice blend)
• ▢ Pinch of salt

For assembly

• ▢ Neutral oil for frying (e.g., canola – enough to fill a pot 1/2 full)
• ▢ 1 tbsp all-purpose flour
• ▢ 4 soft burger buns (brioche or potato rolls)
• ▢ 8 slices American cheese (2 per bun)

Instructions 

• Prep the fish: Filet and skin calico bass. Cut into neat square portions. Season generously with salt on both sides and place on a wire rack while you prep everything else.
  4 square portions of calico bass

  Salt
• Make the tartar sauce: In a bowl, combine shallot, dill pickles, capers, mentaiko, dill, chives, lemon zest and juice, and both mayos. Mix until smooth. Season with salt and pepper to taste. Cover and refrigerate.
  1 shallot

  ⅓ cup finely diced dill pickles

  1 tbsp mentaiko

  1 tbsp finely chopped dill

  1 tbsp finely chopped chives

  1 tbsp capers

  Zest + juice of ½ lemon

  ¾ cup regular mayonnaise

  ¼ cup Kewpie mayonnaise

  Salt & pepper
• Make the batter: Whisk flour, baking powder, shichimi togarashi, and salt. Slowly whisk in cold beer and vodka until the batter is smooth; do not overwhisk to avoid gluten formation. Keep chilled.
  1 cup all-purpose flour

  1 cup cold beer

  1 oz vodka

  1 tsp baking powder

  1 tbsp shichimi togarashi

  Pinch of salt
• Fry the fish: Heat oil in heavy pot to 365°F / ~185°C. Dip fillets into flour so there is a very light coating on all sides, then dip into the batter. Let excess drip off, and fry until golden brown and crisp, about 3–4 minutes depending on thickness. Drain on a wire rack.
  Neutral oil for frying

  1 tbsp all-purpose flour
• Toast buns: Lightly toast buns until just warm and soft.
  4 soft burger buns
• Melt the cheese: Place two slices of American cheese on each bun. Gently melt with a blowtorch until just glossy and soft. (alternative: Place under a broiler on low, watching closely so the cheese melts without burning.)
  8 slices American cheese
• Assemble: Place fried fish on top of cheesy buns and finish generously with sauce. Close the bun and serve immediately.

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