In a medium container, stir together the soy sauce, black pepper and the juice of one lemon, and crumble in a nori sheet. Submerge the banana blossom pieces in the liquid and leave to marinate for at least 1 hour in the refrigerator.
In the meantime, make the batter. In a bowl, mix the plain flour, corn flour, turmeric, garlic granules, baking powder and black pepper. Pour in the sparkling water and whisk until completely combined.
Prepare two other bowls for the battering process. Fill one with plain flour and keep the other empty. This is where to put the battered banana blossom pieces before frying.
Pick up one of the marinated banana blossom pieces, coat with the plain flour, then submerge in the batter. To get the pieces extra crispy, repeat the last two steps. This is called ‘double dredging’ and gives the pieces extra batter covering.
Pour the oil into a deep pan. If you have a food thermometer, heat the oil to around 180˚C/360˚F. If not, test the oil with a cube of bread – it should brown in 30-40 seconds.
Once ready, carefully place the battered banana blossom pieces into the hot oil. Fry for 1 minute on each side and then remove from the oil and place onto some kitchen paper to absorb any excess and keep the f*sh crispy.
Serve with traditional favourites such as chunky chips, mushy peas and curry sauce. Enjoy!