Sourdough Discard Beer-Battered Fish

This crispy, golden beer-battered walleye is the perfect way to use up your sourdough discard. The rice flour adds an unbeatable crunch!

Ingredients

  • ½ cup sourdough discard (120 ml)

  • ¼ cup beer (60 ml), freshly opened

  • 2 heaping tablespoons rice flour (~25–30 g)

  • Old Bay seasoning, to taste (a couple of shakes)

Instructions

  1. Make the batter:
    In a medium bowl, whisk together the sourdough discard, beer, rice flour, and Old Bay seasoning until smooth. For best results, let the batter sit in the refrigerator for a few hours or overnight to enhance flavor and texture.

  2. Prepare the fish:
    Pat the walleye fillets dry with paper towels to ensure the batter adheres well.

  3. Fry:
    Heat oil in a cast iron skillet over medium-high heat until shimmering.
    Dunk each fillet into the batter, allowing excess to drip off, then carefully place into the hot oil.

  4. Cook until golden:
    Fry until both sides are crispy and golden brown, and the fish is cooked through.

Tips

  • Don’t skip the rice flour! It gives the batter an incredible, light crunch.

  • This batter also works great for chicken.