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Guinness Cod Colcannon

These Guinness Battered Cod Fillets are a unique and versatile protein option for your next distinctive dining occasion. These portions cook up easily directly from the freezer and fit perfectly on your next Irish themed (or otherwise) appetizer or entrée plate. Try them on this unique seafood tweak to a traditional Irish plate with a savory aioli, slightly sweet roasted carrots and that comfort food classic, colcannon potatoes.
Serves: 6
Prep time: 20 Minutes
Cook time: 20 Minutes
Ingredients
Preparation
  • 6 each Guinness™ Beer Battered Cod Fillet Portions
  • 6 cups waxy potatoes, peeled and quartered
  • 3 cups green cabbage, cut thick
  • 1 ½ cup Leeks, cleaned & sliced
  • 1 ¼ cup Whole Milk
  • 4 tbsp. Unsalted Butter
  • 1# Carrots, peeled & trimmed
  • 4 tbsp. Olive Oil

For the Caraway Aioli

  • 1 tbsp. Caraway Seeds, toasted and ground
  • 2 tbsp. Dijon mustard
  • ¾ cup Mayonnaise
  • 2 tsp kosher salt
  • 1 tsp. black pepper
  1. Preheat your oven to 425°F for conventional or 400°F for convection. Toss the carrots with half of the oil, season lightly with salt & pepper and bake in the preheated oven until just tender.
  2. For the caraway aioli, in a small bowl mix together the mayonnaise, mustard, caraway, salt and pepper. Reserve under refrigeration.
  3. Toss the shredded cabbage and sliced leeks in a bowl with the remaining olive oil. Lay them out on a sheet pan, season lightly to taste and roast until charred and tender, approximately 15 minutes. Finish the colcannon by mashing the cooked potatoes and then folding in the scalded milk mixture and roasted vegetables.
  4. To serve: Cook the Guinness Cod portions according to the package instructions. Cook to an internal temperature of 155°F. (Deep Fry: Preheat the fryer to 350°F and fry for 6-8 minutes. To Bake: Place frozen portions on a lightly oiled baking pan. Convection Oven: Preheat oven to 400 F and bake for 14-16 minutes. Conventional Oven: Preheat oven to 425 F and bake for 18-20 minutes.) Divide the colcannon and roasted carrots evenly between six entrée plates. Top with a fully cooked Guinness Cod portion and garnish with the aioli.

CA-GUINNESS® BEER BATTERED COD FILLETS