Prep Time: 10 | Total Time: 30 | Yield: 2
500g of fresh snapper or gurnard
1/3 cup cassava flour or breadfruit flour (alternatively you could probably use your favourite gluten free flour)
1/3 cup plain kombucha
1/2 tsp sea salt
1/4 cup water
+ Coconut oil to deep fry
To make the batter simple combine the flour, kombucha and sea salt. Add water until you have a smooth batter.
Meanwhile, heat enough coconut oil in a cast iron skillet to "deep fry" the fish. Or, if you have a deep fryer - even better
Dip each piece of fish into the batter, and then into the hot coconut oil (I usually test by dropping a little bit of batter into the oil to see if it sizzles and browns quickly.
Fry on each side until brown and crispy!
Serve with roasted kumara chips and your favourite sauerkraut.