Irish Nachos Featuring Guinness Beer Battered Shrimp & Waffle Cut Fries
A unique spin on a Nacho platter with an Irish flare. Irish Nachos made with golden crispy waffle fries and topped with melted cheese and crispy Guinness Beer Battered Shrimp… this dish tops the charts as a perfectly shareable crowd pleaser.
- Yield: 4 1x
Ingredients
- 454 g Guinness Beer Battered Shrimp
- 454 g waffle cut french fries
- 227 g sharp cheddar cheese, shredded
- 500 ml Pico de Gallo
- 250 ml sliced pickled jalapenos
- 227 g sour cream
- 57 g scallions, sliced (optional)
- 57 g crispy bacon, chopped (optional)
Instructions
- Begin by preparing the waffle cut french fries. Deep-fry according to the package instructions until golden brown and crispy throughout.
- Separate the waffle fries into four equal servings onto an over safe plate or dish. Top with the shredded cheddar cheese and bake in the oven for 3-5 minutes until the cheese is melty and gooey.
- While the cheese melts in the oven, deep-fry the Guinness Beer Battered Shrimp until golden brown and cooked throughout. Once the cheese is fully melted, top the individual servings of ‘nachos’ with Pico de Gallo, pickled jalapenos and sour cream. Top each serving with equal amounts of Guinness Beer Battered Shrimp and if desired garnish with sliced scallions and chopped crispy bacon.
Notes
Dublin-Guinness Battered Cod Sandwich
Meet the distinctively delicious Dublin-Guinness Battered Cod Sandwich! The chefs created this recipe to add some Irish flare to your menu. A tasty traditional sandwich made with High Liner’s crispy new Guinness Beer Battered Cod Fillets layered with pickled cucumbers, frizzled onions, stout glazed bacon and melted Gouda cheese all within a golden delicious toasted brioche bun.
- Yield: 6 1x
Ingredients
- 6 Guinness Battered Cod Portions (#10008896)
- 6 slices smoked Gouda cheese, cut thick
- 6 brioche buns
- 118 ml pickled cucumbers
- 59 ml crispy frizzled onions
Stout Glazed Bacon:
- 12 slices thick cut smoked bacon
- 59 ml maple syrup
- 59 ml Guinness beer
- 59 ml grain mustard
Malt Vinegar Aioli:
- 15 ml dijon mustard
- 15 ml malt vinegar
- 30 ml heavy mayonnaise
- 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.
- Remove from heat and whisk in mustard, reserve glaze for service.
For the Malt Vinegar Aioli:
- In a small bowl, mix all of the ingredients until they combine cohesively and reserve under refrigeration.
- Cook the Guinness Cod portions according to the package instructions.
Assembly:
- 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 with malt vinegar aioli, pickled cucumbers and crispy onions. Drizzle with remaining glaze and serve.
Notes
Stout Battered Fish Tacos
Try this delicious new Stout Battered Fish Taco recipe. Make your Taco Tuesdays a little more interesting with a Mexican classic dish with an Irish flare using our High Liner’s Guinness Beer Battered Cod Tenders. Delicious and the perfect size and shape, as a restaurant menu add-on. Guaranteed to fulfill all your Taco, entrée and appetizer needs.
- Yield: 24 1x
Ingredients
- 24 soft flour or corn tortillas, lightly toasted and warmed
- 650 g red cabbage, thinly shredded
- 650 g green cabbage, thinly shredded
- 10 g kosher sale
- 2 limes
- 650 g prepared Pico de Gallo
Pickled Onions:
- 450 g red onion, sliced thin into julienne
- 180 ml red wine vinegar
- 10 g white sugar
- 5 g kosher salt
Malt Vinegar Aioli:
- 15 ml dijon mustard
- 15 ml malt vinegar
- 30 ml heavy mayonnaise
- 5 ml kosher salt
- 4 ml black pepper
Instructions
- Preheat fryer to 350 degrees.
- Combine cabbage in a large bowl with kosher salt and the lime juice. Rub the cabbage, salt and lime juice together in your hands for 30 seconds and set aside.
- Prepare the pickled onions by mixing the ingredients in a small bowl and let stand. While the onions macerate, prepare the malt vinegar aioli in a small mixing bowl. Simply stir all of the malt vinegar aioli ingredients until a homogeneous aioli is achieved.
- Cook the Guinness Battered Cod Tenders according to the package instructions insuring they are cooked fully throughout.
- Build individual tacos beginning with a bed of approximately 50 grams of cabbage mixture. Top with a single Guinness Cod Tender and garnish with the pickled onions, Pico de Gallo and malt vinegar aioli to finish.
Notes