Katsu Cod & Lobster Scampi Karage

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Katsu Cod & Lobster Scampi Karage

By Family on the go
Course Main Course


  • 2 Frozen At Sea Atlantic Cod Loins
  • 75 g Plain Flour (seasoned)
  • 1 egg (beaten)
  • 100 g Panko Breadcrumbs 
  • Whole Cooked Canadian Lobster
  • 50 g Plain White Flour
  • 2 tbsp corn flour
  • 1 garlic clove (crushed)
  • 0.5 thumb root ginger finely grated
  • Vegetable Oil for deep frying


  • Put the eggs , flour and panko breadcrumbs in different bowls.
  • Coat the cod loins into the flour first , then the egg, then into the Panko breadcrumbs.
  • Remove the tail and claw and tail meat from the cooked lobster and cut into bite size pieces.
  • Marinade the lobster in garlic and ginger for 30 minutes.
  • Mix the plain flour and cornflour in a bowl then coat the lobster pieces in the flour.
  • Half fill your pan with oil and heat to 190°C or until a piece of bread browns in 30 seconds. If it browns quicker it is too hot and you need to reduce the temp and try again.
  • Once the oil is hot carefully add two cod loins at a time then the lobster separately (don’t add all at the same time as this will reduced the temp of the oil).
  • Fry the cod for 5 to 6 minutes (until the breadcrumbs are golden brown) and the llobster and fry for 1 to 2 minutes until the flour is crispy. As the Lobster is already cooked don’t leave in too long as it will overcook.
  • The Katsu Cod & Lobster Scampi go great with Tempura Chips Katsu Curry Sauce and Mushy Edamame. Plus soy sauce and rice wine vinegar for dipping.
Tried this recipe?Let us know how it was!

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