Crispy Kombucha Batter Fish & Chips

high-protein, gut-healthy, and ofc, seed-oil-free😉

Ingredients:

*For the Fish*

• 1lb cod

• 1 cup organic einkorn flour

• 1/3 cup tapioca starch

• 1 tbsp onion powder

• 1 tsp baking powder

• Salt to taste

• 1 1/2 cups kombucha (original or any citrus flavor! I used mango & yuzu)

• Coconut oil for frying

*For the Chips*

• 2 russet potatoes

• 2 purple sweet potatoes

• Coconut oil for frying

• Salt to taste

*For the Tartar Sauce*

• 1/2 cup Greek yogurt

• 2 tbsp chopped dill pickle

• ½ ~ 1 tbsp mustard (to ur liking)

• ½ ~ 1 tbsp raw honey (to ur liking)

• Salt and pepper to taste

• (optional: chopped dill or parsley)

Instructions:

*Fish*

1. Pat dry the cod filet and season with salt and pepper. Set aside.

2. Mix the einkorn flour, tapioca starch, baking powder, onion powder, and salt.

3. Gradually add the kombucha to the dry ingredients, stirring until you get a smooth batter.

4. Heat coconut oil in a frying pan over medium heat.

5. Coat the cod filet in the batter and fry until golden brown and crispy. Remove and let it rest on a cooling rack or paper towel.

*Chips*

1. Cut the russet and purple sweet potatoes into thick fry shapes.

2. Soak the potato slices in cold water for 30 minutes to remove excess starch.

3. Drain and boil the potato slices in water until tender, about 5-7 minutes. Drain and let them dry.

4. Heat coconut oil in a frying pan over medium heat.

5. Fry the potato slices until crispy and golden brown. Remove and drain on a cooling rack or paper towels.

6. Sprinkle generously with salt.

*Tartar Sauce*

1. In a bowl, mix the Greek yogurt, chopped pickle, yellow mustard, raw honey, chopped dill or parsley, salt, and pepper.

Serve with the tartar sauce and a glass of kombucha. Enjoy!