crispy sourdough discard fish tacos

Crispy Sourdough Discard Fish Tacos

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Before we dive into the crunch of these golden beauties, let me just say—thank you. If you’re here, you’re probably a fellow lover of flavor, a fan of smart kitchen hacks, or maybe you’ve just got a jar of sourdough discard begging to be used. Either way, welcome! You’re in for a treat with these crispy sourdough discard fish tacos—a recipe that brings together sustainability, texture, and pure coastal flavor in every bite.

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Why You’ll Love These Crispy Sourdough Discard Fish Tacos

Let’s talk about what makes these tacos such a standout. At the heart of this dish is a sourdough discard batter that’s light, tangy, and oh-so-crispy once it hits the hot oil. It clings to the cod in all the right ways, forming those irresistible golden edges we all crave. The creamy chipotle mayo adds a smoky kick, while the fresh lime slaw keeps things bright and balanced.

I promised you versatile, and here’s proof! These tacos feel like a treat, but they’re also a clever way to repurpose sourdough discard instead of tossing it. Anything but boring!!

What Do These Tacos Taste Like?

Imagine this: the crunch of the fish gives way to tender, flaky cod inside, wrapped in a soft corn tortilla. There’s a hint of sour tang from the batter, which pairs beautifully with the rich, smoky mayo and the fresh citrus snap of lime slaw. Every bite is layered and vibrant—just the way tacos should be.

The Benefits of Making These Tacos

  • Uses up leftover sourdough discard (zero waste win!)

  • Ready in under 40 minutes

  • Restaurant-worthy taste at home

  • Easy to customize with toppings or fish of your choice

  • Naturally dairy-free

Ingredients You’ll Need

For the Fish:

  • 1 lb cod fillets, cut into strips

  • 1/2 cup sourdough discard

  • 1/2 cup all-purpose flour

  • 1/2 tsp baking powder

  • 1/2 tsp garlic powder

  • Salt and pepper to taste

  • 1/2 cup light beer (or sparkling water)

  • Oil for frying

For the Lime Slaw:

  • 2 cups shredded cabbage (green or a mix)

  • 1/4 cup chopped cilantro

  • Juice of 1 lime

  • 1 tbsp olive oil

  • Salt to taste

For the Chipotle Mayo:

  • 1/2 cup mayonnaise

  • 1 tbsp adobo sauce from canned chipotles

  • 1 tsp lime juice

To Assemble:

  • 8 corn tortillas

  • Lime wedges, for serving

Tools You’ll Need

  • Large mixing bowls

  • Whisk

  • Sharp knife and cutting board

  • Frying pan or deep skillet

  • Tongs or slotted spoon

  • Paper towels

  • Small saucepan or skillet for warming tortillas

Optional Additions and Substitutions

These tacos are endlessly customizable:

  • Fish alternatives: Try halibut, tilapia, or even shrimp.

  • Spicy fans: Add a few drops of hot sauce or some pickled jalapeños on top.

  • Vegan option: Swap the fish for crispy tofu and use vegan mayo.

  • No sourdough discard? Use 1/4 cup water + 1/4 cup plain yogurt for a similar tang.

crispy sourdough discard fish tacos

How to Make Crispy Sourdough Discard Fish Tacos

Step 1: Make the Slaw

In a medium bowl, combine shredded cabbage, chopped cilantro, lime juice, olive oil, and a pinch of salt. Toss well and let it sit while the other components come together—this gives it time to soften and soak up all that limey goodness.

Step 2: Prepare the Chipotle Mayo

Stir together the mayo, adobo sauce, and lime juice until smooth. Pop it in the fridge to chill and thicken slightly.

Step 3: Mix the Batter

In a large bowl, whisk together the sourdough discard, flour, baking powder, garlic powder, salt, pepper, and beer (or sparkling water). The batter should be smooth and pourable, like pancake batter.

Step 4: Heat the Oil

Pour 1–2 inches of oil into a skillet or frying pan and heat it to 350°F (175°C). A small drop of batter should sizzle immediately when added.

Step 5: Fry the Fish

Dip the cod strips into the batter, coating them well. Carefully place each strip into the hot oil. Fry for 3–4 minutes per side, or until golden and crispy. Work in batches to avoid overcrowding. Drain the fish on paper towels.

Step 6: Warm the Tortillas

Lightly toast the corn tortillas on a dry skillet or directly over an open flame for a few seconds per side until warm and pliable.

Step 7: Assemble and Serve

Spread chipotle mayo on each tortilla, add a few pieces of crispy fish, then top with the tangy slaw. Serve with lime wedges on the side and a cold drink nearby. Perfection.

What to Serve With These Tacos

  • Mexican street corn (elote)

  • Pico de gallo or mango salsa

  • Rice and beans

  • Fresh guacamole

  • A chilled margarita or sparkling agua fresca

Tips for Perfect Crispy Fish Tacos

  • Keep the batter cold until ready to use for extra crispiness.

  • Don’t overcrowd the pan—it drops the oil temperature and makes the fish soggy.

  • Drain fried fish on a wire rack if possible instead of paper towels to maintain crispness.

  • Use firm white fish like cod or halibut—they hold up well in frying.

Storage Instructions

Fried fish is best enjoyed fresh, but if you have leftovers:

  • Refrigerate the fish in an airtight container for up to 2 days.

  • Reheat in a hot oven or air fryer to regain crispness.

  • Slaw and sauce can be stored separately for up to 3 days.

  • Avoid microwaving the fish—it gets soggy fast.

General Info

These fish tacos are perfect for Taco Tuesday, but don’t wait for a special day. They make a fantastic summer dinner, a fun date night meal, or a crowd-pleaser for casual get-togethers. Bonus: they’re a creative way to stretch your sourdough game beyond just bread!

Frequently Asked Questions

Can I use frozen fish?

Yes! Just thaw it fully and pat it very dry before battering and frying.

Is there a gluten-free option?

Swap the all-purpose flour for a gluten-free blend and use GF corn tortillas. Double-check your beer or use sparkling water.

Can I make these in an air fryer?

You can try air frying at 400°F (200°C) for about 8–10 minutes, flipping halfway. Spray lightly with oil for a crispier finish.

What if I don’t have adobo sauce?

You can use smoked paprika and a dash of hot sauce in the mayo instead—it won’t be exactly the same, but it’s still delicious.

Conclusion

If you’ve been wondering what to do with that ever-growing jar of sourdough discard, let this recipe be your answer. Crispy sourdough discard fish tacos are not just another use-it-up idea—they’re a bold, zesty, crowd-pleasing dinner that’s downright irresistible. Simple ingredients, satisfying crunch, and that unforgettable blend of tangy, smoky, and fresh? Yes, please.

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Let’s Stay Connected!

Tried this recipe? I’d love to hear how it went! Leave a review below or share your creations on Pinterest—just tag me so I can see your masterpiece!

Nutritional Information (Per Serving – 2 Tacos)

  • Calories: ~420

  • Protein: 22g

  • Fat: 25g

  • Carbohydrates: 30g

  • Fiber: 3g

  • Sugars: 2g

Now go grab that sourdough discard and make some taco magic happen.