These crispy sourdough discard fish tacos deliver bold flavor and a crackling crust using leftover starter. Perfect for taco night with zero waste.

White fish fillets (cod, halibut, or haddock) – 1 lb

Sourdough discard – 3/4 cup

Cornstarch – 1/4 cup

Smoked paprika – 1 tsp

Salt – 1/2 tsp

Sparkling water or light beer – 1/4 cup

Oil for frying

Corn tortillas – 8 small

Slaw mix – 2 cups

Pickled onions (optional)

Lime wedges for serving

1. Pat fish dry and cut into taco-sized portions.

2. In a bowl, whisk sourdough discard, cornstarch, paprika, and salt.

3. Add sparkling water until batter reaches pancake consistency.

4. Heat oil to 350°F in a deep skillet.

5. Dip fish into batter, let excess drip, then fry 2–3 minutes per side.

6. Drain on wire rack, keep warm if needed.

7. Toast tortillas briefly in a hot pan or over flame.

8. Assemble tacos: fish, slaw, crema or mayo, and toppings.

9. Serve hot with lime wedges and pickled onions.

Use fresh white fish for best texture.

Try flavored slaw variations for added punch.

Don’t overcrowd the pan fry in batches for best crisp.

Toss extra batter with veggies for bonus fritters.

Keywords: crispy sourdough discard fish tacos, sourdough batter, discard recipes, fish tacos, taco night