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Crispy Rock Cod in Reduced Citrus

Updated February 23, 2016
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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.

Cooking Methodpan-frying

CostModerate

Moderate

Total Timeunder 30 minutes

Kid FriendlyYes

OccasionCasual Dinner Party, Cooking for a date

Recipe Coursemain course

Dietary Considerationmain course

Mealdinner

Moodfestive

Taste and Texturebuttery, crisp, fruity, herby, juicy, savory, sharp, spiced, sweet, tangy, tart

Ingredients

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

Instructions

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.

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