Kibbeling

Method

Pat the fish fillets dry and cut them into bite-sized chunks, approximately 4-5 cm. In a bowl, whisk together the plain flour, cornflour, baking powder, salt and white pepper. Gradually add the cold sparkling water whilst whisking to create a light, smooth batter with the consistency of single cream. Heat the vegetable oil to 180°C in a deep pan or deep-fat fryer. Working in batches, dip the fish pieces into the batter to coat evenly, then carefully lower them into the hot oil using a slotted spoon. Fry for 2-3 minutes until golden and crispy, turning occasionally. Remove with a slotted spoon and drain on kitchen paper. Serve immediately whilst hot with lemon wedges and your choice of mayonnaise or curry sauce for dipping.