Crispy Sourdough Fried Fish Recipe {Made with Discard}
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This crispy Sourdough Fried Fish Recipe uses sourdough discard to create a light, golden beer batter-style coating that fries up perfectly crispy every time. It is a quick, one-bowl recipe that turns simple cod fillets into something you would order at your favorite coastal diner.
Instead of tossing your sourdough starter, put it to work in this no-waste weeknight dinner. Serve the fish hot alongside Sourdough Onion Rings or Sourdough Fried Pickles for a homemade fried food night the whole family will love.
Quick Look: Sourdough Fried Fish
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Servings: 6 servings
- Calories: ~198 kcal per serving (based on nutrition panel)
- Cook Method: Deep fried
- Flavor Profile: Light, crispy, and golden with a savory sourdough discard batter seasoned with garlic and onion powder. A quick and delicious no-waste weeknight dinner!
- Difficulty: Easy — Simple batter, quick to fry, and ready in just 15 minutes!
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Why You’ll Love This Sourdough Fried Fish Recipe
- Turns sourdough discard into a crispy, golden beer batter: The sourdough discard adds a subtle tang and helps create a light, airy coating similar to a classic beer batter. Deep frying in hot oil locks in moisture while giving the outside that satisfying crunch. It is one of the best ways to reduce food waste while making something truly delicious. I love pairing it with my Sourdough Fried Cheese Curds for a full spread.
- Ready in under 15 minutes from start to finish: The batter comes together in one bowl in about a minute, and each batch of fish fries in just 3-4 minutes. There is no marinating, no resting time, and no complicated steps. Heat the hot oil to 365 degrees, dip, fry, and serve. It is perfect for busy weeknights when you want something fast and satisfying.
- Perfect for a homemade fried food night: If you have made Sourdough Chicken Tenders or Sourdough Corn Dogs, this recipe uses the same simple frying method with that same crispy, golden coating. Build a full menu of homemade fried favorites using your sourdough discard.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- Fish – The best fish for frying is white, mild, lean, and has a sturdy texture that stands up well to hot oil. I used cod, but other great choices include haddock, tilapia, and flounder.
- Flour – I used all-purpose flour for this recipe.
- Sourdough Discard – I prefer to use sourdough discard that’s no older than 1-2 days. The older the discard, the more tangy the flavor will be. You can use active sourdough starter, just make sure to use the same amount in grams.
- Baking Powder – Just a touch of baking powder helps this batter fry up super light, crispy and airy. Double check that your baking powder isn’t expired. Swap it out every 6 months.
- Seasonings – Some home bakers prefer a simple fish batter with just salt and pepper, but I love a touch of extra seasoning from garlic and onion powder. For a bit of heat, try adding a dash of cayenne powder, or add some paprika for a smoky flavor.
- Frying Oil – You’ll want to use a neutral-tasting frying oil with a high smoke point, like avocado oil, beef tallow, or vegetable oil. Stay away from olive oil because it doesn’t handle high heat well and isn’t a great match for deep frying.
How to Make Sourdough Fried Fish
- Add the oil to a pot and heat it to 365 degrees F.
- In the meantime, pat the fish dry and season on both sides with salt and pepper. Slice the fillets into 3-inch-by-1-inch strips.
- In a large bowl, add all of the remaining ingredients and whisk until smooth.
- Once the oil is hot, dip a strip of the fish in the batter until it’s completely covered and put it into the hot oil. Repeat with 2-3 more strips of fish.
- Fry the fish for about 3-4 minutes, or until perfectly golden brown.
- Remove with a slotted spoon and place on a wire rack.
- Repeat with the remaining fish in small batches.
- Serve warm and enjoy!
McKenna’s Helpful Tips
- Keep your hot oil at a steady 365 degrees F. Use a frying thermometer and only fry 2-3 pieces at a time so the oil temperature does not drop. Letting the hot oil come back up between batches is the secret to crispy results. This same technique works perfectly for my Sourdough Onion Rings.
- Use a wire rack instead of a paper towel for draining. Placing fried fish on a paper towel traps steam underneath and softens the crispy coating. A wire rack lets air circulate on all sides, keeping things light and crunchy. I use this same approach for my Sourdough Fried Pickles.
- Choose a neutral oil with a high smoke point for deep frying. Avocado oil, beef tallow, or vegetable oil all work well for deep frying at high heat. Stay away from olive oil since it does not handle the temperature needed for crispy results. The right oil makes all the difference in recipes like my Sourdough Funnel Cakes too.
- Pat the fish completely dry before seasoning. Excess moisture on the fish prevents the beer batter from sticking properly and can cause the hot oil to splatter. Use a paper towel to pat both sides dry, then season with salt and pepper before dipping. This tip also applies when making my Sourdough Zucchini Fritters.
- Use sourdough discard that is 1-2 days old for the best flavor. Fresh discard gives a milder tang, while older discard will be more sour. You can also use active sourdough starter in the same amount (by grams). Either way, the sourdough adds a depth of flavor you will not get from a plain batter. Try the same approach with my Sourdough Chicken Tenders.
How to Store
Give the fish enough time to cool on a wire rack so the outside stays crispy. Then put it in a container and keep it in the fridge for up to 3 days. Reheat in the oven or air fryer at 375°F until warmed through and crisp again. Avoid the microwave because it’ll make the outside soft and the fish taste off.
Sourdough Fried Fish FAQs
A frying or instant-read thermometer gives the most accurate reading. But if you are in a pinch, drop a little batter into the hot oil. If it sizzles and floats quickly, the oil is likely hot enough. Do you fry often like I do? Invest in a thermometer, as it makes things easier and more consistent.
Most likely, your oil was not hot enough. Or you fried too many battered fish pieces at once. When too many pieces go in at once, the oil temperature drops fast. That causes the batter to soak up more oil instead of frying properly. Stick to 2-3 pieces at a time and let the hot oil come back up to 365 degrees between batches. The same rule applies to my Sourdough Corn Dogs.
The best fish for deep frying is white, mild, lean, and has a sturdy texture that stands up well to hot oil. I used cod, but other great choices include haddock, tilapia, and flounder. Avoid delicate fish that may fall apart in the batter or break up during frying.
Yes, you can use active sourdough starter in place of sourdough discard. Just use the same amount in grams. The batter may be slightly more bubbly with active starter, which can actually give you an even lighter, airier coating. Either way, the fish will fry up golden and crispy. For more ways to use up your starter, check out my Sourdough Onion Rings.
If you tried this Sourdough Fried Fish recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments below. Thanks for visiting!
Sourdough Fried Fish Recipe
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Ingredients
- 1290 grams neutral oil 6 cups
- 2 pounds firm white fish fillet such as cod, tilapia, haddock (I used cod)
- salt & pepper to taste
- 70 grams all-purpose flour 1/2 cup
- 2 grams baking powder 1/2 teaspoon
- 6 grams salt 1 teaspoon
- 2 gram garlic powder 1/2 teaspoon
- 2 gram onion powder 1/2 teaspoon
- 2 gram black pepper 1/4 teaspoon
- 120 grams milk 1/2 cup
- 60 grams water 1/4 cup
- 120 grams sourdough discard 1/2 cup
Instructions
- Add the oil to a large, heavy bottomed pot or deep fryer and heat the oil to 365 degrees F. I highly recommend using a frying thermometer or instant read thermometer for the easiest and best frying experience.1290 grams neutral oil
- In the meantime, pat the fish dry with a paper towel and season with salt and pepper on both sides. Slice the fillets into 3-inch by 1 inch strips and set to the side.2 pounds firm white fish fillet, salt & pepper to taste
- To prepare the batter, add the flour, baking powder and seasoning to a large bowl and whisk until combined. To the flour mixture add the milk, water and sourdough discard and whisk until smooth.70 grams all-purpose flour, 2 grams baking powder, 6 grams salt, 2 gram garlic powder, 2 gram onion powder, 2 gram black pepper, 120 grams milk, 60 grams water, 120 grams sourdough discard
- Once the oil is preheated, dip a strip of the fish in the batter until it is completely covered and quickly place it into the hot oil. Repeat with 2-3 more strips of fish. You don’t want to overcrowd the pot with fish, otherwise the oil temperature will drop and the fish won’t fry properly. This will make the fish taste soggy, rather than crispy.
- Fry the fish for about 3-4 minutes, or until the batter is perfectly golden brown all around. If the fish is especially thick, you might need to fry for an additional minute. Fully cooked fish should reach the internal temperature of 145 degrees F.
- Remove the sourdough fried fish with a wire spoon and place them on top of a wire rack. Avoid placing the fish directly on a paper towel, I found this caused the batter to lose its crispiness.
- Make sure the oil reaches 365 degrees F again before repeating another small batch of fish. Continue to repeat this process until all of the fish has been fried.
- Serve warm and enjoy!
Notes
Ingredients & Substitutions
- Fish – The best fish for frying is white, mild, lean, and has a sturdy texture that stands up well to hot oil. I used cod, but other great choices include haddock, tilapia, and flounder.
- Flour – I used all-purpose flour for this recipe.
- Sourdough Discard – I prefer to use sourdough discard that’s no older than 1-2 days. The older the discard, the more tangy the flavor will be. You can use active sourdough starter, just make sure to use the same amount in grams.
- Baking Powder – Just a touch of baking powder helps this batter fry up super light, crispy and airy. Double check that your baking powder isn’t expired. Swap it out every 6 months.
- Seasonings – Some home bakers prefer a simple fish batter with just salt and pepper, but I love a touch of extra seasoning from garlic and onion powder. For a bit of heat, try adding a dash of cayenne powder, or add some paprika for a smoky flavor.
- Frying Oil – You’ll want to use a neutral-tasting frying oil with a high smoke point, like avocado oil, beef tallow, or vegetable oil. Stay away from olive oil because it doesn’t handle high heat well and isn’t a great match for deep frying.
Tips
- It’s important to keep the oil temperature consistent. Remove from the heat or low the heat if it is getting too hot. The oil will drop once you add the fish, so it is important to not overcrowd the pot. Allow the temperature to return to 365 degrees F before each batch of fish. To save yourself a headache, invest in a frying thermometer or instant read thermometer.
Yum! Will definitely be making again
Thank you for sharing, Zoe!
My family couldn’t get over how crispy the fish was! So quick and easy to make.