McMateo's Memories, A Copycat Filet-O-Fish, and Peanut Butter Cups #SundayFunday

This weekend the Sunday Funday bloggers are recreating their fast food favorites.

Stacy of Food Lust People Love, Rebekah of Making Miracles, Wendy of A Day in the Life on the Farm, and I coordinate this low-stress group; we only participate when we are inspired. This week Amy of Amy's Cooking Adventures is hosting this week. Here is the line-up of the recipes from the group...

• Copycat Arby's Roast Beef & Arby's Sauce by Amy's Cooking Adventures

• Keto Big Mac Chaffle Burger by Sneha's Recipe:

• McMateo's Memories, A Copycat Filet-O-Fish, and Peanut Butter Cups by Culinary Cam (you're here)

• Orange Chicken (copycat Panda Express) by Karen's Kitchen Stories

• Panera Turkey Chili by A Day in the Life on the Farm

McMateo's Memories

My grandfather (my dad's dad) was quite a character. And while I won't speak ill of the dead, I can admit that he and I didn't see eye to eye very often though I am exceedingly grateful that my boys were able to know three of my grandparents. My mom's mom died when I was in high school. But the rest of them lived well into their nineties.

Apong means "great grandparent" in Ilocano; when my grandmother was alive, they used to differentiate between "The Boy Apong" and "The Girl Apong."

All of this was just to say that my grandfather used to take me and my cousin Lina to McDonald's only he called it 'McMateo's.' He would take us to the Wharf for a morning walk, then swing in to the drive-through and order a pancake breakfast; or he might take us to the beach in the afternoon and stop by for Big Macs or whatever we wanted. I always wanted the Filet-o-Fish.

A Copycat Filet-O-Fish

When I saw the copycat event pop-up, I knew I wanted to try to re-create that sandwich. I knew Jake was going to be out one evening, so I took the opportunity to not have to make it gluten-free. No matter how hard I try, gluten-free buns are just not satisfying and gluten-free panko has a weird texture.

I messaged my best girlfriends and we all waxed nostalgic about these things. We remembered the turquoise styrofoam fondly...remember, that was a time before we all knew how terrible styrofoam production is for our planet. One friend mentioned how small they are now and how much more expensive. Since I haven't had one of these in over four decades, I decided to drive to McDonald's.

Admittedly, I was surprised that these were now over five dollars; I would have sworn these were 49 cents when I was a kid. Maybe a dollar at the most. The sustainability logo on the cardboard box was also a surprise. I do wonder if that is only for our area or if every McDonald's uses sustainably-caught fish. The filet-o-fish was much smaller than I recall. Or maybe I was just smaller. Also funny was that R didn't even want to try it. He said it looked like a toy. But he was excited that I had planned to replicate it in all its gluten-y goodness.

This recipe makes 4 sandwiches, but if you know you’re not going to serve them all, then we suggest only assembling what you’ll be serving. The remaining sandwich components can be packed up separately and assembled up to 2 days later. The fried fish can be refrigerated for up to 2 days. Reheat the fish in a 350° oven for 10 to 15 minutes or a 400° air fryer for 3 to 4 minutes and assemble the sandwiches as directed.

Ingredients

• 2 large eggs

• 1/4 cup flour

• 1 teaspoon Dijon mustard

• 1 teaspoon garlic powder

• salt and pepper

• 2 cups panko

• 3 (6 ounce) boneless, skinless white fish filets, I used a Pacific cod

• oil for frying (I used canola oil)

• 3 brioche buns

• 3 slices cheese (I used a medium cheddar)

Tartar Sauce

• 1/2 cup mayonnaise

• 3 Tablespoons dill pickled, finely chopped

• 1 Tablespoon freshly squeezed lemon juice, plus more to taste

• 1 Tablespoon capers

• 1 Tablespoons chopped fresh dill

• 1/2 to 1 teaspoon Worcestershire sauce

• 1/2 teaspoon Dijon mustard, optional

• salt and pepper to taste

Procedure

Tartar Sauce

Combine the mayonnaise, pickles, lemon juice, capers, dill, Worcestershire sauce, and mustard in a small bowl and stir until well blended and creamy. Season to taste with a pinch of salt and pepper. Taste and adjust with additional lemon juice, as needed. Cover and refrigerate until ready to serve, but at least 30 minutes to let the flavors develop.

Fish

In a shallow bowl, whisk together eggs, flour, mustard, garlic powder, a dash of salt and pepper. Place panko in another shallow bowl. Season fish all over with salt and pepper.

Pour oil to a depth of 1/2-inch in a heavy-bottom skillet. Heat over medium heat until a dthermometer registers 350 degrees Fahrenheit. Coat each piece of fish with egg mixture, then dip into panko, gently pressing to adhere.

Fry fish, turning halfway through, until golden brown and just cooked through, approximately 2 to 3 minutes per side. Transfer to a paper towel-lined plate; season with salt.

To Serve

Top bottom buns with slice of cheese, then fried fish. Spoon tartar sauce on top of fish. Close sandwiches and serve with more tartar sauce alongside.

Peanut Butter Cups

I have made  Lorna Doone Cookies and Homemade Snickers but I wanted to make a homemade version of one of my favorite candies: REESE'S Peanut Butter Cups for dessert.

Ingredients

makes 12 homemade peanut butter cups

• 4 cups semisweet chocolate chips or chunks

• 1/2 cup organic creamy peanut butter

• 1/4 cup organic powdered sugar

• 2 Tablespoons butter, softened

Procedure

Line a standard 12-cup muffin dish with paper liners. Melt and temper your chocolate in a double boiler.

Spoon 1 teaspoon of melted chocolate into each muffin cup. Place the pan in the freezer for 10 minutes. In the meantime, combine peanut butter, powdered sugar and butter. Blend until smooth.

Remove pan from freezer and top the chocolate layer with a small spoonful of the peanut butter mixture.

Smooth the peanut butter and top with another teaspoon of tempered chocolate. Place the pan in the freezer for 10 to 15 minutes. Serve chilled.

That's a wrap on my offering for the #SundayFunday copycat event. The group will return next week when I host a virtual St. Patrick's Day party. Stay tuned!