← Back to Search Results
pan-frying American
Crispy Rock Cod in Reduced Citrus

Photo by: Joseph De Leo
Comments: 0
 

Recipe

One of the many enticements of this dish is its versatility. You can substitute any firm-fleshed fish for the cod, including salmon, and use any kind of citrus you have on hand. The technique—crisping just one side of the fish, then laying the fish, crisp side up, in a small amount of sauce—is borrowed from noted chef Gray Kunz and is a real winner. The hard-to-find ingredient here is rice flakes, but Indian grocers carry them. They make a beautiful crust. Excellent with Champagne.

Yield: Serves 4, with extra sauce

Ingredients

For the Sauce:

  • 2 cups fresh orange juice
  • ½ cup chopped peeled fresh ginger
  • Pinch of kosher salt
  • Pinch of cayenne
  • 2 tablespoons maple syrup

For the Fish:

  • 1 egg plus 1 egg yolk, whisked together
  • 1 heaping tablespoon flour
  • Pinch of kosher salt
  • Freshly ground black pepper
  • 4 rock cod fillets, about 6 ounces each
  • ½ cup rice flakes, pulsed in a coffee or spice grinder with a pinch of salt and pepper
  • 1 tablespoon unsalted butter
  • 2 tablespoons extra virgin olive oil
  • Several tablespoons chopped fresh chives

Directions

Combine the orange juice, ginger, salt, cayenne, and maple syrup in a small saucepan and bring to a boil. Turn down the heat and simmer to reduce by about half (until you have about 1 cup). Taste and adjust salt and sweetness.

Whisk the egg and flour until smooth and add a generous pinch of salt and pepper. Spoon this mixture onto one side of each fillet and sprinkle on the rice flakes.

Melt the butter with the olive oil in a large skillet over low heat. Add the fish, coated side down. Sauté until golden and crisp, 4 or 5 minutes. Flip the fish and cook for 2 or 3 minutes longer. Spoon about a tablespoon of the sauce onto each individual plate and place the fish, crispy side up, on each one. Top with chives.


© 2007 Eric Gower

Note from Cookstr's Editors

Nutritional information is based on 1/8 teaspoon added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

341kcal (17%)
174mg (17%)
19mg (31%)
83mcg RAE (3%)
856mg
92mg
33g
4g
0g
19g
186mg (62%)
248mg (10%)
4g (20%)
14g (21%)
8mg (46%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
big-fat-cookies Big Fat Cookies
by Elinor Klivans
flavor Flavor
by Rocco DiSpirito
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
mexican-everyday Mexican Everyday
by Rick Bayless
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
a-new-way-to-cook A New Way to Cook
by Sally Schneider
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
baked-explorations Baked Explorations
by Matt Lewis
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?