In a mixing bowl, whisk together the flour, baking powder, salt, and black pepper.
Slowly pour in the sparkling water while whisking continuously until the batter is smooth and thick.
Let the batter rest for about 10 minutes while you heat the oil.
In a deep pot or frying pan, heat enough vegetable oil to submerge the fish pieces. Heat the oil to around 350°F (175°C).
Dip each fish piece into the batter, making sure it's fully coated, and then carefully place it into the hot oil. Fry a few pieces at a time to avoid overcrowding the pan.
Fry the fish for about 4-5 minutes, or until the batter turns crispy and golden brown. Use a slotted spoon or tongs to transfer the cooked kibbeling to a paper towel-lined plate to drain excess oil.
Repeat the frying process with the remaining fish pieces.
Serve the kibbeling hot with lemon wedges and your favorite dipping sauce on the side.
