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Katsu Cod & Lobster Scampi Karage
Katsu Cod & Lobster Scampi Karage
By Family on the go
Ingredients
- 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
Instructions
- 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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