Take a trip across the pond by way of the country’s famous dish, the classic fish & chips. Park MGM’s executive chef Lee Bennett shares his recipe for the tasty dish that serves four people. “Fish & chips are one of the most iconic British dishes, an export that is so good, so tasty—you can find it in just about any country in the world,” Bennett said.

Ingredients (for the fish)

4 cod fillets (6 ounces)

8 ounces all-purpose flour

2 ounces all-purpose flour

1 tablespoon baking powder

1 tablespoon turmeric

1 tablespoon salt

3 tablespoons malt vinegar

1 1/2 pints IPA beer


Place all the 8 ounces of flour, salt, turmeric and baking powder into a mixing bowl. Pour the beer into the dry mix and blend with a hand blender. Add the vinegar and keep mixing until you form a smooth batter

Pour the mix into a flat baking tray.

Add the 2 ounces of flour into a separate baking tray and season with salt. Then place the cod into the seasoned flour and coat the fish.

Dip the floured fish into the batter. Ensure you get a good coating all the way around the fish.

Holding the tip of the fish dip the fish into the hot frying pan, but keep hold of the tail just above the oil. Please be careful at this stage. For 10 seconds wave the fish softly in the oil before gently dropping it in. This will help stop the fish from sticking to the basket.

Cook the fish until the batter is golden brown and crisp. This should take around 4-5 minutes. Then remove from the fryer onto some kitchen towel and serve.

Ingredients (for the chips)

2 large Idaho potatoes

Malt vinegar



Take one fine slice off the side of the potato. Sit the potato on the flat side and then cut the potato into ¾-inch thick slices. Then lay the slices down and cut the chips ½-inch thick.

Wash the chips to remove all the starch under cold water then dry the potatoes with a dry cloth to remove all the water.

Par-fry the chips at 280 degrees for around 7-8 minutes. When ready the chips will still be white but soft. Remove from the fryer onto kitchen towel then leave in the fridge to air dry for 2 hours.

When ready drop the chips into the fryer at 375 degrees and cook until golden brown. Remove from the oil onto kitchen towel and season with malt vinegar and salt, then serve.

Ingredients (for the tartar sauce)

4 ounces mayonnaise

1 ounce chopped shallots

1 ounces chopped parsley

1 ounce chopped capers

1 ounce chopped gherkins

Half a lemon


Place the mayonnaise into a bowl then add the capers, shallots, gherkins, and parsley.

Squeeze the juice from the lemon on to the rest of the ingredients then mix well until all ingredients and have combined to make the sauce, then serve.

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