I’ve been craving a Big Mac (actually Big Macs) for the past couple of weeks, but didn’t want to pay so much for so little.
Bought a bag of frozen 1/4 patties, made my own 1000 Island with sweet relish, mayo and ketchup. Fried up four patties, added to three buns, four slices of cheese and the 1000 Island. Never going to buy a Big Mac or Quarter Pounder again!
Still can’t find a substitute for the Filet-O-Fish. Any recommendations?
Thank you. I’ll give it a try, but the breading looks a little thick. This the main issue I’ve found with substitutes.The Filet-O-Fish is lightly, almost too lightly breaded and never really crunchy, even when fresh.
I make Egg McMuffins at home all the time. Canadian bacon, egg, and American cheese are easy to acquire, along with English muffins. The only trick is to use the ring from a canning jar to cook the round egg.
I’ve made a pretty close approximation of the Taco Bell Mexican pizza at home. Shallow-fry a couple of large corn tortillas long enough to make them crispy. Brown a pound of ground beef and add a packet of taco seasoning and water. Spread some beef and canned refried beans on one tortilla, place the second one on top, then top with chunky salsa, some shredded cheddar and pepperjack, and some chopped green onions, tomatoes, and jalapeno slices, and stick it in the oven for long enough to get everything hot and the cheese bubbly.
You can buy egg rings on Amazon that are pretty much identical to what fast food restaurants use. Lacking one of those, I’ve had good luck making muffin-sized round eggs by melting plenty of butter in the skillet, giving the egg a solid crack on the edge of the stove, and opening it into the pan while holding it as close to the skillet as you possibly can. Using fresher eggs will help, since they don’t get as wispy and spread out in the pan as older eggs do.
For a long time, the only thing I went to McDonald’s to buy was their Egg McMuffins. Along with everything else they sell, they’ve gotten expensive. So, when I’m in the mood, and usually when I’m getting together with my brother and SiL, I brown some Canadian bacon, over-easy some eggs with a patch of cheese on them, and toast some muffins. I have fabulous sour cherry preserves for the muffins and, voila, “Egg McMuffins”! 
Oh, I can make 3 or 4 for the price they sell them, and mine are better!
You can get these for pretty cheap.
(Ninja’d!)
I guess it depends on your definition of fast food, but I have made a pretty good approximation of Panera’s cream of chicken and wild rice soup.
Yah, I know about egg rings, but I dont have them, so being resourceful, I use a canning ring. 
Of course they’re better. Which is why this ad really threw me:
You have all the ingredients for this in your fridge. But ask yourself this: Of all the times you’ve made it at home, has it ever tasted like our McMuffin?-McDonald's Sausage McMuffin With Egg TV Spot, 'Ask Yourself' - iSpot.tv
I thought, “Wait, has anybody ever made one at home and thought ‘The McDonald’s one is better’?” Because it seems like you’d have to screw up pretty bad to make something that wasn’t better than the soggy disappointment that is the McMuffin.
I still want to invent the Spicy McHaggis sandwich. Tried once. Failed. Next time I’ll freeze the haggis patties and use batter.
I agree with the Filet-O-Fish. Just find a frozen fish fillet with the breading you like.
Three Bridges Egg Bites. I scramble eggs with some cream, salt and pepper. Cook bacon and dice. Put the bacon and some shredded cheese into a 12-cup muffin tin. Put the egg mixture over the bacon and cheese, and bake. Wrap in pairs in cling film and freeze. Zap for a 90 seconds in the microwave oven for a quick breakfast.
And in a real pinch just use 3-4 fish sticks.
I make Egg McMuffins at home, too, except I just don’t bother with making the egg round. I just make a regular fried egg and put in on the English muffin with the other ingredients. Who cares that it’s not round; it tastes the same.
I’ve made fried chicken sandwiches at home a few times, although I’m not sure exactly which fast food chicken sandwich it’s most similar to. I take boneless skinless chicken thighs, dip them in buttermilk, flour, buttermilk again, then flour again (the classic Southern double dip). Then deep fry, and serve the result on a bun with pickles. I don’t do it often because I always end up making a mess when I try deep frying at home, and there’s a bunch of used oil to dispose of at the end.
Although I have seen frozen breaded chicken cutlets at Trader Joe’s before. I guess I could just get some of those and put them on a bun instead of frying them myself.
Ore-Ida Extra Crispy Fast Food Fries in the air fryer - as good or better than McDonalds fries.
I would think a couple of fish sticks, a slice of American cheese, a schmear if tartar sauce, and a flavorless white bun would be perfect.
(And i kinda like the filet-o-fish. But it didn’t have anything really distinctive about it.)
That’s the secret right there.
That’s what we do, but microwave the bun first to stimulate it being steamed.
I don’t generally try to copy fast food, since I can usually do better. Fish sandwiches are tasty, though I am not sure how much use it is to say that in Canada, they sell square pieces of frozen fish for this specific purpose. In packages of eight. A spray of oil and air fry, add half a piece of government cheese (for authenticity, or go wild and use the whole thing), some white sauce, a bun - not bad.
They don’t need to be round. they were making these at the school I went to and everything overflowed the muffin. They were awesome. Unlike 70% of the McDonalds they understood it was the toasted muffin that pulled it all together.
I don’t think I’ve ever tried to copy fast food. Honestly, I’m usually happier with a homemade pb&j. And much happier with random leftovers. But one fast food item i often eat at airports and such is the filet-o-fish, and I’m pretty sure i could reproduce it at home, or at least, something that tastes almost the same.