Summer 2026/2027 is here, and the effortlessly stylish Kaia Gerber graces the cover of Slim Magazine as our stunning cover star of the season! Inside, discover the latest celebrity fashion trends, delicious summer recipes, handcrafted cocktails, exclusive paparazzi snapshots, stylish home inspiration, health and wellness tips, weight-loss advice, and exciting prizes to be won. Step into summer with style, health and inspiration, only in Slim Magazine!
RECIPES
CRISPY RICE PAPER FISH AND CHIPS WITH TARTARE SAUCE
When I first created this recipe and shared it, people were shook (in a good way). Wrapping the cod in rice paper transforms it into a golden, crunchy parcel without a drop of deep-frying.
Paired with ultra-crispy Spud Lite fries, it’s a fakeaway favourite that hits all the nostalgic notes while still being light, nourishing and weeknight-friendly.
INGREDIENTS SERVES 1 200g low-carb potatoes, such as Spud Lite, Carisma or waxy varieties 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon paprika olive oil spray 1 egg 1 rice paper sheet 200g cod fillet (opt for a thicker fillet) lemon wedges, to serve
HIGH-PROTEIN TARTARE SAUCE 30g high-protein Greek yoghurt 1 tablespoon roughly chopped capers 1 tablespoon chopped fresh flat-leaf parsley 1 tablespoon chopped fresh dill 1 teaspoon dijon mustard squeeze of lemon juice
METHOD 1.
Slice the potato into thin chips – about 1 cm thick (I removed the end pieces). Add the chips to a bowl of cold water for at least 10 minutes (removes excess starch = extra crispness). Pat the chips completely dry with paper towel.
Toss the chips with half the salt, half the garlic powder, half the onion powder and half the paprika. Spray lightly with olive oil. Air fry at 180°C for 8 minutes. Meanwhile, prep the fish.
Combine the egg with the remaining salt, garlic powder, onion powder and paprika. Stir to mix.
Quickly dip the rice paper sheet into the egg wash on each side, then place on a chopping board.
Pat the fish dry and place in the middle of the rice paper and wrap to fold closed, tucking in the sides.
Place into the same air fryer basket as the chips (pushing them to one side) with none touching the rice paper. Lightly spray the rice paper fish with olive oil. Cook for 12–15 minutes at 200°C (pending crispness as all air fryers are different!).
Meanwhile, combine the tartare sauce ingredients in a bowl.
Serve the fish and chips with the lemon wedges, tartare sauce and enjoy!
LEFTOVERS: Best enjoyed fresh, but later on the same day you can reheat the fish and chips in the air fryer for 3–4 minutes to restore crispness.
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