Cod Crostini with Red Chili Piri Piri

This is a great appetizer for summer. The Piri Piri adds just the right spice to the tender, flaky cod making each bite exceptional.


  • ¼ cup flour
  • 2 teaspoons paprika
  • ½ lb cod
  • 2 tablespoons butter
  • ½ baguette, cut into ½“ slices
  • Extra virgin olive oil
  • 1 garlic clove, peeled
  • Red Chili Piri Piri
  • Basil leaves
  • Salt and Pepper 


  1. Season the flour with paprika, salt and pepper
  2. Cut the cod into 2” bit size pieces
  3. Heat the butter in a large frying pan and dip the cod in the seasoned flour before adding to the pan. Sear on both sides, less than a minute on each side
  4. Brush the slices of baguette with olive oil and toast
  5. Once toasted, rub each baguette slice with the garlic clove and top with some Piri Piri sauce
  6. Add a piece of cod to each slice, drizzle with a little olive oil
  7. Season with salt and pepper
  8. Sprinkle with some basil leaves and serve immediately

Serves 2-3 

Recipe and photo reprinted with the permission of Victoria Amory

$ 0.00

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