Maple Leaf Canadian and Family Owned
Flanagan Foodservice

Guinness Cod Sandwich

 

Carve Beef Ribeye with Parmigiano-Reggiano and Arugula Recipe Photo

 

 

Distinctively delicious Guinness battered Cod layered with pickled cucumbers, frizzled onions, stout glazed bacon and
melted Gouda cheese all within a golden delicious toasted brioche bun. Comfort incarnate!

 

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Serves: 6

 

 

Ingredients:

 

6 each Guinness Battered Cod Portions
6 Slices Smoked Gouda Cheese, cut thick
6 each Brioche Buns
118 ml Pickled Cucumbers
59 ml Crispy Frizzled Onions
For the stout glazed bacon
12 slices Thick cut smoked bacon
59 ml Maple Syrup
59 ml Guinness Beer
59 ml Grain Mustard
For the malt vinegar aioli
15 ml Dijon Mustard
15 ml Malt Vinegar
30 ml Heavy Mayonaise
5 ml Kosher Salt
4 ml Black Pepper

 

 

 

Instructions:

 

**For the Stout Glazed bacon**
Cook bacon in the oven at 300°F for approximately 15 minutes, or until bacon is crispy. Add the
maple syrup to a small saucepan and cook over medium heat until it comes to a boil. Reduce heat to
simmer and cook for 3-4 minutes. Add beer and simmer until the volume has reduced by half. Take
off the heat and whisk in mustard. Reserve glaze for service.


**For the Malt Vinegar Aioli**
In a small bowl mix together all of the ingredients until they come together cohesively. Reserve under
refrigeration.
Cook the Guinness Cod portions according to the package instructions.
To serve, place bacon in a sauté pan with the glaze and simmer until glaze is thick.
Melt cheese over the cooked haddock, top with bacon and place on a lightly toasted brioche bun
withmalt vinegar aioli, pickled cucumbers and crispy onions. Drizzle with remaining glaze and serve.

 

Recipe supplied by High Liner Foodservice

 

 

 

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