Crispy Sourdough Fried Fish Recipe {Made with Discard}
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This sourdough fried fish recipe is quick, crispy, and full of flavor. The batter mixes up in one bowl with sourdough discard, a few seasonings, and pantry staples. It takes under 5 minutes to fry, and the fish comes out light, golden, and perfectly crunchy.
I used cod, but any sturdy white fish like haddock, flounder, or tilapia works great. Serve it hot and enjoy. It won’t last long!
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Why You’ll Love This Recipe:
Turns leftover sourdough into something crave-worthy:
Some people toss out extra sourdough discard, but not you. You’re turning that cod and discard (or starter) plus a few other simple ingredients into a golden, crispy batter that tastes like something you’d order at your favorite coastal diner. It’s one of the best ways to cut down on food waste while making something your family and guests to get excited about.
Gives you crispy, golden fish every time:
Deep-frying cod in hot oil locks in flavor and moisture while giving the outside a super light, crispy bite. A touch of baking powder and the tang from the sourdough discard make sure the batter fries up golden and crisp, never greasy or heavy. Keep the oil at around 365°F, and you’ll get perfect results every time.
Quick and perfect for your next sourdough fried food night:
If you’ve made Sourdough Fried Chicken Tenders or Sourdough Fried Cheese Curds, this fish recipe will feel just as easy and familiar. It uses the same simple batter and frying method, with that same crispy, golden coating. Serve it up with sourdough corn dogs or fried pickles for a homemade fried food night everyone will love.
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!
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.
FAQs
You can, but I wouldn’t recommend it. Resting the fried fish on a paper towel tends to trap steam underneath, which softens the outside and takes away that crispy bite. A wire rack lets air circulate and keeps things light and crunchy.
A frying or instant-read thermometer gives the most accurate reading. But if you’re in a pinch, drop a little batter into the oil. If it sizzles and floats quickly, the oil’s 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 wasn’t hot enough. Or you fried too many battered fish 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 oil come back up to 365°F between batches.
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.
My family couldn’t get over how crispy the fish was! So quick and easy to make.
Yum! Will definitely be making again
Thank you for sharing, Zoe!