• 2 Birds Eye Battered Cod Fillets
  • 30ml pineapple juice
  • 1 tbsp soft brown sugar
  • 1 tbsp vinegar
  • 1 tbsp ketchup
  • Splash of soy sauce
  • Cornflour
  • 100g white cabbage
  • 1 carrot (60g)
  • 1⁄2 red onion
  • 1 lime
  • 1 garlic cloves
  • Pinch of salt
  • 300g potato
  • 1 tbsp veg oil
  • 1 spring onion
  • 1⁄2 red chilli
  • 2 garlic cloves
  • 1⁄2 tsp ground black pepper
  • 1⁄2 tsp Chinese five spice
  • Pinch of salt


  1. Make the chips: Take your potatoes and roughly chop into finger-sized chips, keeping the skins on. Place in a bowl of water to wash and drain the starch. Add to a pan of boiling water and parboil for 8 minutes. Drain in a colander and leave to steam for a couple of minutes. Transfer to a baking tray and cover with some veg oil and a pinch of salt and pepper. Toss together so all the chips are coated in the oil then spread out in one layer. Cook in the hot oven for 30 minutes until golden and cooked through.
  2. Next add your Birds Eye Battered Fish Fillets into the oven and cook per the packet instructions.
  3. Make the slaw: shred all the ingredients nice and fine. Generously seasoning the cabbage with salt, massage in and leave for 5 minutes.
  4. Make the sweet and sour sauce: Pop all the ingredients in a saucepan and bring to a simmer. When combined, mix a tsp of cornflour with water and add to the sauce. Simmer away until thickened.
  5. Now finish the slaw, squeeze out any excess water and mix the cabbage with the onion, carrot, lime juice and grated garlic.
  6. To finish the chips, cook the sliced spring onion and chilli in a frying pan with a little veg oil over a high heat for 1-2 minutes then add the garlic and cook for 30 more seconds. Now add in the cooked chips with the spices and toss to coat. Adjust seasoning and you are ready.
  7. Load up the plate with the fish, chips, slaw and sweet and sour sauce.