Scandal Boggs ┃ Fashion, Beauty & Home

Experience the flavors of Maryland’s Chesapeake Bay with a twist on a classic dish—Natty Boh Beer-Battered Fish and Chips. This recipe not only embraces the maritime heritage of the state but also adds a local touch by incorporating the beloved National Bohemian beer. Join us as we dive into the steps to create this crispy and flavorful seafood delight, a culinary journey that brings the essence of Maryland to your table.

Ingredients:

For the Beer-Battered Fish:

• 1.5 pounds white fish fillets (such as cod or haddock), cut into thick strips
• 1 cup all-purpose flour
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• Salt and black pepper to taste
• 1 cup Natty Boh beer (or any light beer)
• Vegetable oil for frying

For the Chips (Fries):

• 4 large russet potatoes, peeled and cut into thick strips
• 2 tablespoons olive oil
• Salt and Old Bay seasoning for seasoning

Tartar Sauce:

• 1 cup mayonnaise
• 2 tablespoons sweet pickle relish
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 teaspoon Old Bay seasoning
• Salt and black pepper to taste

Lemon wedges and fresh parsley for garnish

Instructions:

1. Prepare Tartar Sauce:
   • In a small bowl, mix together mayonnaise, sweet pickle relish, Dijon mustard, fresh lemon juice, Old Bay seasoning, salt, and black pepper. Refrigerate until ready to serve.
2. Preheat Oven:
   • Preheat your oven to 200°F (93°C) to keep the fish and chips warm as you fry in batches.
3. Prepare Chips (Fries):
   • In a large bowl, toss the potato strips with olive oil, salt, and Old Bay seasoning.
   • Spread the seasoned potatoes on a baking sheet and bake for 25-30 minutes or until golden and crispy.
4. Beer-Batter Fish:
   • In a mixing bowl, combine flour, Old Bay seasoning, garlic powder, onion powder, paprika, salt, and black pepper.
   • Gradually whisk in the Natty Boh beer until you have a smooth batter.
5. Heat Oil:
   • In a deep fryer or large, deep skillet, heat vegetable oil to 350°F (177°C).
6. Coat and Fry Fish:
   • Dip each fish strip into the beer batter, ensuring it’s well coated. Allow excess batter to drip off.
   • Carefully place the battered fish into the hot oil and fry for 3-4 minutes or until golden brown and cooked through. Fry in batches to avoid overcrowding.
7. Drain and Keep Warm:
   • Place the fried fish on a paper towel-lined plate to drain any excess oil. Keep warm in the preheated oven.
8. Serve:
   • Serve the Natty Boh Beer-Battered Fish alongside the crispy Old Bay-seasoned chips.
   • Garnish with lemon wedges, fresh parsley, and serve with the prepared tartar sauce.

Natty Boh Beer-Battered Fish and Chips is more than a meal; it’s a Chesapeake Bay delight that brings the essence of Maryland to your table. Whether enjoyed as a family dinner or a festive gathering, this recipe captures the flavorful spirit and maritime heritage of the state. So, savor the crispy fish, relish the seasoned chips, and let each bite transport you to the shores of the Chesapeake Bay. Embrace the delight—a delicious and local taste of Maryland that adds a touch of seaside warmth to your culinary adventures.