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  • Brad Roe

Giving a piece of cod the "VIP" treatment ๐Ÿ˜Ž๐Ÿ‘จโ€๐Ÿณ๐ŸคŸ๐ŸŸ

CRAB CRUSTED COD & SWEET CHILLI UDON NOODLES

Crab crusted cod

200g crab meat, white and brown 30g basil, roughly chopped

1 lemon, juiced

2, 8oz fresh cod loin fillets

sea salt

Sweet chili udon noodles

200g udon noodles

250ml sweet chili sauce

200ml double cream

Crab crusted cod loin

1. Pull apart the crab meat and check for any shell, then mix in the basil, lemon juice and a touch of sea salt and ground black pepper.

2. Lightly rub the cod with a touch of olive oil and season with a touch of sea salt and ground black pepper, then pat down the crab mixture onto the top of the cod, pat it down until you have a nice thick layer, roughly 3cm thick.

3. Using a large nonstick sautรฉ pan on medium heat, add the olive oil and butter. When the butter is foaming, add the cod, crab side down. Let sit for roughly two minutes then using a spatula, turn the fish over and place in the oven at 190ยฐc/375ยฐf for 10 minutes. If your pan isnโ€™t oven proof, then place the fish onto a baking tray with parchment paper.

For the noodles just blanch, drain, then add the chilli sauce & cream. Boil for 3 minutes and serve.


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