Sift all the dry ingredients together.

Add the egg, and mix.

Slowly add the water, while stirring constantly, until you have a reasonably runny mixture.

Add the 3 or 4 ice-cubes and stir.

Wash the fish and pat them dry with paper towels.

Pour the oil into a wok or a high-sided pot (if you don't have a deep-fryer) and heat it until it reaches around 180ºC (350°F) .

Dip the fish in the batter and fry them a few at a time. Add them quickly, but one by one, otherwise they'll all stick together in a big battery mass!

Drain them on some paper-towels, sprinkle with salt, if needed. Eat immediately!