Combine the flour, bicarb and salt in a bowl. Add warm water, stirring constantly, until a pancake-like batter forms, about 2 minutes. Dip plantain slices into the batter.
Heat vegetable oil in a deep frying pan or wok over medium heat. Cook plantains, in batches, for 2 minutes or until golden. Flip and cook for 1 minute more. Drain on paper towels.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.