Ingredients per serve



  • Soda water, chilled 1.5 l
  • Self-raising flour 850.0 g



  • White fish fillets 10.0 x

To Serve

Everybody loves a classic fish and chips. Coating fish fillets in a super easy batter, using chilled soda water, makes them extra crispy when cooked. The bubbles in the carbonated water help make the batter extra light and the results speak for themselves. Pair with Thai slaw for a perfect accompaniment.



  1. Batter

    • Gradually whisk soda water into flour until just smooth batter forms. Season.
  2. Slaw

    • Shred red cabbage and carrot and toss with finely sliced red onion and roughly chopped coriander.
    • Combine KNORR Thai Lime Powder with 100 ml warm water. Whisk together then add half to KNORR Thai Sweet Chilli Jam. Whisk until fully combined then toss through slaw.
  3. Fish

    • Lightly dust fish fillets in a little extra flour, then working in batches dip in batter being sure to fully coat and drain off excess batter. Deep fry in batches until golden and cooked through. Drain.
  4. To Serve

    • Combine remaining lime powder mixture with HELLMANN’s Real Mayonnaise.
    • Arrange fish and chips on serving plates. Serve with sweet chilli slaw, mayo and lemon wedges.