Filet-O-Fish

What is it?

Breaded Alaskan pollock, fried until the coating crisps, sits on a steamed bun with tartar sauce and a half-slice of American cheese. The fish holds that crunch for a bit before the soft bun starts to absorb steam and sauce. Compared with most sandwiches in the chain, the bun here isn't toasted at all, which gives the whole thing a softer, more pillowlike texture. Since 1962, it's been the permanent fish option. Wild-caught and MSC-certified, the fillet comes in a simple build, and the half-slice of cheese is a long-running quirk that sets it apart from the rest of the lineup.