Cod Fillets With Browned Butter-Ale Sauce

Sometimes, we at AleMeals require a quick and delicious bite, and this corn Chex crusted cod with browned butter-ale sauce fits the bill. This is probably the easiest recipe that we done, but it is one of the tastiest with the butter and malty brown ale in the sauce.

Cod Fillets with Browned Butter-Ale Sauce

Ingredients

  • 2 cod fillets
  • ¾ cup Samuel Smith's Nut Brown Ale
  • ½ teaspoon salt
  • ½ TBSP Sriracha
  • 1 TBSP mayonnaise
  • 1 TBSP olive oil
  • ¼ cup butter
  • 1 shallot, chopped
  • 1 cup corn Chex, crumbled

Instructions

  1. Simmer Nut Brown Ale in a small sauce pan over high heat until reduced to 1 tablespoon
  2. Remove from pan and set aside
  3. Over medium heat melt the butter
  4. Add shallot and cook until light golden brown
  5. Add reduced brown ale
  6. Mix Sriracha and mayonnaise
  7. Coat the cod fillets in Sriracha mayonnaise
  8. Dredge in crumbled corn Chex
  9. Heat olive oil in a skillet over medium-high heat until hot
  10. Cook fish 4 to 5 minutes, turning once, until golden brown and cook through
  11. Pour over browned butter-ale sauce over the crispy cod fillets

The hardware laid out of cooking
The hardware laid out of cooking
Cod fillets dredged in crumbled corn Chex
Cod fillets dredged in crumbled corn Chex
Shallots...we love shallots!
Shallots…we love shallots!
Cod Fillets with Browned Butter-Ale Sauce - ready to eat
Cod Fillets with Browned Butter-Ale Sauce – ready to eat

Thoughts?