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.