Start by preheat the oven to 425ºF. Line 2 baking sheets with parchment paper. Toss the cut fries with the avocado oil, sea salt and black pepper to coat. Evenly space out the fries over the 2 baking sheets.

Mix together everything for the tartar sauce, and set it aside in the refrigerator until you’re ready to eat.

Cut up the fish and pat it dry with paper towels. Next start making the batter by mixing together the tapioca starch, granulated onion, sea salt, baking soda, turmeric, and optional dill.

Place the prepped fries into the oven, one pan on the lower rack and one on the upper. Cook for about 20 minutes, turn over the fries, switch the pans, and cook for another 20 minutes. Use the broiler if necessary to brown the fries at the end of the cooking time.

While the fries are cooking, add the avocado oil to a 9″ cast iron skillet and heat over medium high heat until the oil is shimmering, but not smoking.

While the oil heats, add the egg and 1 tablespoon kombucha to the prepped batter, mixing to form a batter. Add the 2nd tablespoon of kombucha only if the batter is still too stiff. The tapioca will resist being mixed, but be patient, it will come together.

Dip 1 piece of fish at a time into the batter, evenly coating both sides. Carefully place the pieces of fish into a skillet 1 at a time until the skillet is full. Fry the fish over medium heat for about 6-8 minutes per side, or until golden brown on each side and done in the center.

Use a slotted metal spatula to turn the fish and remove it from the pan. Continue to fry the fish until all the pieces are cooked, keeping the already done pieces warm in an oven at 200ºF after the fries are done.

When the fish is done, serve with the oven fries and tartar sauce or ketchup.