Fish and Chips with a Twist: A Delicious Beer Batter Recipe Made with Sourdough Discard

I believe in the power of simple, natural ingredients to create delicious and nutritious meals. And this beer batter recipe made with sourdough discard is no exception! Not only does it result in a crispy, flavorful batter, but it also helps reduce food waste by using up your sourdough starter that might otherwise go to waste.

But what is sourdough discard, you ask? It’s simply the portion of your sourdough starter that’s discarded during the feeding process to keep the yeast culture alive and active. And it turns out, it makes a great addition to this beer batter recipe!

As someone who believes in a balanced healthy lifestyle, I know that deep frying can often get a bad rap. But I also believe that it’s okay to indulge in some crispy, golden-brown goodness from time to time, especially when you use healthier options for oil. And that’s exactly what I did when I set out to make fish and chips this afternoon. I saw my sourdough starter sitting on the counter and decided to add it to my batter on a whim, and let me tell you – it was a great decision! The fish came out wonderfully soft and flaky while the batter got really crispy and delicious that sets it apart from traditional beer batter.

Making this beer batter with sourdough discard is a great way to add a new twist to a classic dish. In addition to the unique flavor and texture that sourdough adds to this beer batter recipe, it also provides a health benefit that sets this batter apart from others, and the crispy texture perfectly complements the soft and flaky fish.

Fish n chips made with sourdough discard was a spur of the moment idea this afternoon and wow was it a great idea!! The fish came out wonderfully soft and flaky while the batter got really crispy and delicious.