Crab Crusted Cod with Spicy Udon Noodles 🦀

A crispy crab crust with the gorgeous moist cod underneath, followed by some creamed chilli noodles, always a winner 😋👨🍳 Recipe is for two ♥️.

200g crab meat, white and brown 
Handful of basil, finely chopped
Juice of half a lemon
2, 8oz cod loin fillets 
1 teaspoon Broes smoked jalapeño salt
2 tablespoons vegetable oil
2 tablespoons butter
250g packet udon noodles
300ml double cream
1 jalapeño chilli, minced

Udon noodles
Add the cream and the jalapeño to a small pot and bring to the boil, turn down to a simmer, reduce for five minutes and set aside. Bring a medium sized pot of water to the boil, add a big pinch of salt and the noodles. Boil for five minutes then strain and set aside. 

Crab crusted cod loin
Preheat your oven to 190°c/375°f.
Pull apart the crab meat and check for any shells, then mix in the basil, lemon juice and Broes jalapeño salt. Pat the crab mixture onto the top of the cod, pat it down until you have a nice thick layer, roughly an inch thick.

Using a sauté pan on medium heat, add the oil and butter. When the butter is foaming, add the cod, crab side down. Leave the cod alone for about five minutes or until you see a dark browned edge at the side of the cod fillets. Using a spatula, carefully flip the fillets over and place into the oven for 10 minutes. If your pan is not oven proof, then place the fish onto a baking tray lined with parchment paper. Take the fish out of the oven and set aside.

To serve
Heat up the cod fillets in the oven, then add the drained noodles to the chilli cream in a medium sized saucepan and heat up on a medium flame. When hot, put the creamed noodles onto the centre of a plate followed by the cod fillets and serve.