Whisk the flour, baking powder, salt and pepper together in a shallow bowl until batter is smooth. Add a tablespoon at a time of water and whisk if batter is too thick.

Heat oil in a frying pan or wok, (will need about 250-350ml of oil).

While the oil is heating pat dry the fish with kitchen paper.

Add the fillets to the batter. To give it a good even costing on both sides, turn the fillet in the batter a few times.

Drop a pea sized bit of batter into the oil to check its hot enough. If the batter puffs out straight away its hot enough for the fish.

Turn the first fillet in the batter again and then pull it out using the tale end of the fish.

Gently lay the fillet skin side down in the oil. Repeat with second fillet.

Fry for 3 minutes on each side. The fish should be golden brown when it's flipped.

Remove the fish onto a plate lined with kitchen paper.

Serve after 5 minutes of rest.