Crispy Sourdough Fried Fish Recipe (Made with Discard)

 If you are looking for a delicious, crispy, and flavorful fried fish recipe that creatively uses sourdough discard, this Crispy Sourdough Fried Fish recipe is perfect. It results in light, golden, crunchy fish fillets with a tangy twist from the sourdough, ideal for a quick weeknight dinner or a special treat.

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.

Timetable For Crispy Sourdough Fried Fish

How to Make Sourdough Fried Fish

1. Add the oil to a pot and heat it to 365 degrees F. 

8. Serve warm and enjoy.

How to Store:

Let the fried fish cool completely on a wire rack to keep the crust crispy. Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer at 375°F to restore crispiness. Avoid the microwave to prevent sogginess.​

For More Guidance:

Why You’ll Love This Recipe:

Turns leftover sourdough into something crave-worthy: 

This Crispy Sourdough Fried Fish recipe is a fantastic way to transform leftover sourdough discard into something truly crave-worthy. Instead of letting your sourdough starter discard go to waste, it’s used to create a light and tangy batter that crisps up beautifully when fried, delivering an irresistible crunch with every bite. The natural fermentation of the sourdough adds depth and subtle complexity to the flavor, making the fried fish more flavorful and unique compared to traditional batters.

Gives you crispy, golden fish every time:

Deep-frying the fish in hot oil locks in moisture and flavor, creating a perfectly light and crispy batter. The sourdough discard adds a tangy depth, while a touch of baking powder ensures the coating fries up golden and airy. Keeping the oil temperature steady around 365°F helps maintain that ideal crispy texture without greasiness. This method guarantees consistently delicious, crave-worthy fried fish every time.​

Quick and perfect for your next sourdough fried food night: 

This recipe comes together in just minutes, using simple pantry staples and your sourdough discard to create a flavorful, crispy batter. It’s hassle-free and ideal for a quick meal or snack, delivering restaurant-quality fried fish at home. Perfect for pairing with fries or a fresh salad, it elevates any casual dinner with minimal effort. Enjoy golden, crunchy fish that’s both satisfying and speedy to prepare.​

FAQs

Warnings

• Always ensure the oil is heated to the proper temperature (around 365°F) before frying to avoid soggy or greasy fish.
• Do not overcrowd the frying pot; frying too many pieces at once lowers the oil temperature, affecting crispiness and safety.
• Use fully mature sourdough discard to avoid digestive discomfort or food safety issues.
• Cook fish until it reaches an internal temperature of 145°F to prevent undercooking.
• Avoid placing fried fish on paper towels after frying, as this traps moisture and softens the batter. Use a wire rack instead.
• Use neutral oil with a high smoke point for frying; avoid olive oil which can burn and impart off-flavors.​

Sourdough Fried Fish Recipe

This sourdough fried fish recipe is quick, easy, and results in a crispy, golden batter with moist, tender fish inside. Using sourdough discard, it combines simple ingredients for a flavorful, no-waste meal that can be ready in under 30 minutes, perfect for a weeknight dinner or snack. The dish is versatile, suitable for various white fish, and guarantees a crave-worthy, crunchy finish every time.​

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Equipment

• Heavy Bottomed Pot
• Instant Read Thermometer
• Mixing bowls
• Wire Spoon

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!

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.

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