Cod
- 4x70g pieces of cod loin
- 20g salt
- 20g sea purslane
Pan fried cod with potted crab butter
Robert Taylor
20th March 2024
Pan fried cod with potted crab butter
90 min
A dish from the current menu at Tallow restaurant
Ingredients
Potted Crab Butter
- 100g picked white crab
- 100g butter
- 5g cayenne
- 5g mace
- 5g old bay
- 5g onion powder
- 5g paprika
- 10g chives
Tapioca Cracker
- 1.25lt water
- 200g tapioca
- 5g mace
- 5g paprika
Method
Cod
Start by covering the cod in salt and leave this for 10 minutes.
After 10 minutes wash the cod off and place on Tokyo roll in the fridge until required.
Potted Crab Butter
Soften the butter and mix with the mace, cayenne, paprika, onion powder, chives and old bay.
Once incorporated mix in the picked white crab meat. This is now your potted crab butter ready to go.
Tapioca Cracker
Bring the water to a boil and add tapioca stir continuously until the tapioca is thick and translucent at this stage add a little salt paprika and mace.
Spread onto grease proof sheets and dehydrate for 12 hours at 60c.
Once the sheets are dry heat a pan oil to 180c snap the crackers into manageable sized pieces and deep fry they should puff up and double in size.
Remove from oil and place on paper to drain.
Cooking the fish
Place a pan on the stove at a medium to high heat.
Add some oil and then gently place the fish into the pan you shouldn't need to salt the fish as we have already dry brined it but a little pepper is good at this point.
Once the fish has had about 2 minutes flip over and remove from the heat let it sit for a further minute at this point.
Add some potted crab butter and gently baste then in with the picked sea purslane.
To Assemble
Place a piece of the cod in the middle of a bowl
Spoon over the potted crab mix.
Pipe some of your brown crab mayonnaise on.
Then top with one of your crackers.
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