This sourdough-battered fish is crispy, flavorful, and delightful!
Today, I am using my sourdough breadcrumbs to fry up some tender, flaky pollock.
After frying homemade chicken strips with my sourdough breadcrumbs (made from sourdough bread)I figured why not try this with fish.
The only thing I kept wondering was why I hadn’t thought of this before. The extra crunch from the sourdough breadcrumbs creates a totally different experience for fried fish.
The combination of tender, flaky pollock, and a crispy, outer coating is simply irresistible. And of course, a side of hot sauce perfectly rounds out the fish.
This was a huge hit with everyone in my house. Yes, even the toddler loved it!
Why You Will Enjoy this Crispy Sourdough Battered Fish
This recipe brings together the best of both worlds: the mild, sweet flavor of pollock and the crunch of sourdough breadcrumbs.
Here’s why you’ll love it:
- Crispy and flavorful
- A healthy food option
- Easy to make but the results look gourmet
- Pairs well with any side
Tips for Making Homemade Sourdough Battered Fish
To ensure your sourdough-crusted fried fish turns out perfectly every time, keep these tips in mind:
- Use Fresh Fresh: Fresh fish will give you the best flavor and texture. If using frozen fish, make sure it’s fully thawed and patted dry.
- Properly Season the Fish: Don’t be shy with the seasoning. A well-seasoned fish enhances the overall flavor of the dish.
- Use Hot Oil: Keep the oil at a hot consistent temperature for a perfect crunchy outer crust.
- Don’t Overcrowd the Pan: Fry the fish in batches if necessary to avoid lowering the oil temperature and to ensure each piece gets evenly cooked.
- Drain Excess Oil: Place the fried fish on a wire rack, paper towel, or kitchen towel to drain any excess oil and keep the crust crispy.
Equipment You May Need
- Mixing bowls
- Whisk or fork
- Cast iron skillet
- Tongs
- Wire rack, paper towels, or kitchen towel to drain the fried fish and keep it crispy.
- Measuring cups and spoons
Ingredients
- Your choice of fresh or thawed fish
- 1 – 2 cups sourdough breadcrumbs (depending on the amount of fish you have)
- 3 – 4 eggs (Depending on the amount of fish you have you can always add more breadcrumbs and eggs)
- Favorite seasonings for fish
- Coconut oil for frying
Instructions
- Rinse the fish fillets under cold water and pat them dry with paper towels.
- In a mixing bowl, whisk together the eggs and fish seasonings.
- In another mixing bowl, pour the sourdough breadcrumbs. (You can also add additional seasoning to the sourdough breadcrumbs.)
- Pour enough coconut oil into the cast iron skillet to submerge the fish fillets when it’s time to fry them.
- Dredge each fillet in a coating of egg and seasoning.
- Then, dredge the coated fillets into the sourdough breadcrumbs, ensuring they are evenly coated as much as possible.
- Carefully place the battered fillets into the hot oil, frying in batches if necessary to avoid overcrowding the pan.
- Fry the fish on each side for 3-4 minutes, or until golden brown and crispy.
- Use tongs or a slotted spoon to remove the fillets from the oil, placing them on a wire rack, paper towels, or kitchen towels to drain.
- Throughout the frying process, you may need to refresh the breadcrumbs by adding more breadcrumbs to the bowl. This will help prevent the breadcrumbs from getting soggy.
- Serve the sourdough-crusted fried fish hot.
Sourdough Battered Fried Fish FAQs
Can I use different types of fish? Yes, you can substitute with other white fish like cod, haddock, or tilapia. The sourdough crust pairs well with any mild-flavored fish.
What if I don’t have a sourdough breadcrumbs? If you don’t have sourdough breadcrumbs you can always use traditional breadcrumbs. Sourdough breadcrumbs have more flavor, more crisp, and added nutritional value.
Can I bake the fish instead of frying it? Yes, you can bake the fish for a healthier option. Preheat your oven to 425°F and bake the battered fillets on a greased baking sheet for 15-20 minutes, or until golden and crispy.
How do I store leftovers? Store any leftover fried fish in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F until warmed through and crispy.
Can I make the batter ahead of time? The batter is best used fresh, but you can prepare it a few hours in advance and keep it in the refrigerator. Give it a good stir before using.
Sourdough Battered Fish
Equipment
- 2 mixing bowl(s)
- whisk or fork
- castiron skillet
- tongs
- wire rack, paper towels, or kitchen towels
- Measuring spoons and cups
Ingredients
- Your choice of fresh or thawed fish
- 1 – 2 cups sourdough breadcrumbs depending on the amount of fish you have
- 3 – 4 eggs Depending on the amount of fish you have you can always add more breadcrumbs and eggs
- Favorite seasonings for fish
- Coconut oil for frying
Instructions
- Rinse the fish fillets under cold water and pat them dry with paper towels.
- In a mixing bowl, whisk together the eggs and fish seasonings.
- In another mixing bowl, pour the sourdough breadcrumbs. (You can also add additional seasoning to the sourdough breadcrumbs.)
- Pour enough coconut oil into the cast iron skillet to submerge the fish fillets when it’s time to fry them.
- Dredge each fillet in a coating of egg and seasoning.
- Then, dredge the coated fillets into the sourdough breadcrumbs, ensuring they are evenly coated as much as possible.
- Carefully place the battered fillets into the hot oil, frying in batches if necessary to avoid overcrowding the pan.
- Fry the fish on each side for 3-4 minutes, or until golden brown and crispy.
- Use tongs or a slotted spoon to remove the fillets from the oil, placing them on a wire rack, paper towels, or kitchen towels to drain.
- Throughout the frying process, you may need to refresh the breadcrumbs by adding more breadcrumbs to the bowl. This will help prevent the breadcrumbs from getting soggy.
- Serve the sourdough-crusted fried fish hot.
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