Eggs & All-Purpose Flour The combination of eggs and flour is going to work as the binder here, creating a paste that helps adhere the panko to the fish.
Dijon Mustard More intense than classic yellow mustard, Dijon creates a distinct flavor palate that is tangy and sharp, with a bite that will pair well with the sweetness of the tartar sauce also used in this recipe.
Garlic Powder While not as strong in taste as fresh garlic, garlic powder is perfect for this recipe. It will imbue that classic garlic flavor and aroma without overpowering the subtle flavor of the white fish.
Panko Panko is a Japanese bread crumb made from white bread without crust. It's lighter and crunchier than other bread crumbs, which makes it perfect for frying.
Boneless, Skinless White Fish Filets For this sandwich, I want a flaky white fish. Something like cod or tilapia will generally be the easiest to find, and both work great. McDonald’s uses Alaskan Pollock, which is in the cod family and has a very similar flavor and texture to cod that is easily available in stores
Neutral Oil Since we are frying our fish, we need to use a neutral oil with a high smoke point. Peanut oil works great for this, but if you are allergic, vegetable oil is an easy swap.
American Cheese A go-to for burgers and sandwiches, American cheese melts extremely well. It's my and the chain’s top choice here.