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If you're using frozen pangasius fillets, make sure they're completely unfrozen by the time you're going marinate them. CUT the fillets into bite-size pieces and marinate them in lemon juice and season with pepper and salt.
Marinate them for at least an hour. Now for the batter, use a whisk to create a smooth batter of tempura flour and sparkling water. How much water you're exactly going to add is hard to tell in advance, it also depends on how sparkly the water is.
So you'll add a little bit at a time until you've reached a still liquid, but not too runny, batter. HEAT sunflower oil in a Dutch oven.
Get your wooden skewers ready and lace the fish pieces onto the skewers.
You can check if the oil is hot enough by carefully dipping a little piece of paper kitchen towel into the oil, when it starts to slightly bubble, it's ready. COAT the fish with tempura batter and immediately fry them in the oil for about 4 minutes.
Don't overcrowd the pan to prevent them from sticking. REMOVE the skewers from the oil with a skimmer and place them onto paper kitchen towels to remove the excess oil.
This dish goes very well with piccalilli or for example aioli. We made small skewers to share with friends with a bunch of other tapas, but you can also make large ones and enjoy them as a main meal. Enjoy!