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Minted Peas:


  • Potatoes, russet 10.0 pc

The batter:


Fish and Chips is a world-renowned British classic dish. We recommend triple-cooked chips. Instead of frying them twice; we blanch them once, fry them once & then finish off in the oven. View the full recipe below.



  1. Minted Peas:

    • Sauté onions, garlic & ginger until light brown. Add the peas and cook until soft. Season with salt, pepper and Knorr Lime Seasoning Powder before mashing with a hand blender until your desired texture.
    • Add Hellman’s Real Mayonnaise for that extra richness.
  2. Chips:

    • Soak your chips in cold water for 5mins or so to remove starch. Rinse well under running water then simmer them in salted water for 7-9mins. Chips should still hold its shape.
    • Drain them well and lay them onto baking tray. Put them in the freezer for 30mins or so to dry them out.
    • Heat your frying oil to high temperature and fry the chips until lightly coloured.
    • Now, place your chips on a baking tray in the oven at 180°C and bake them for about 20 mins or until chips are dark golden brown around the edges.
  3. The batter:

    • Do the batter Before 20 minutes of frying the items.
    • Mix all dry ingredients together.
    • Gradually add the iced water and with a fork, mix the batter, best if flour lumps I little.
    • Add more water if needed for.
  4. Frying:

    • Dust the fish with flour & Knorr Vegetable Bouillon before coating in the batter.
    • Fry at 180°C until golden brown.