Crispy Rock Cod in Reduced Citrus
by Eric Gower
from The Breakaway Cook
(William Morrow, 2007)
Serves 4, with extra sauce

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.

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Make the sauce
1. 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.

Make the fish
1. 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.

2. 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.

3. Spoon about a tablespoon of the sauce onto each individual plate and place the fish, crispy side up, on each one. Top with chives.

 

[Linda Pacchiano] Excellent fish recipe. Very flavorful. We loved the sauce, and it was so simple to make. The technique of breading on only one side gave the fish fillet a lightness you don't find with other fish recipes that include breading and sautéeing on both sides. I can't say enough good things about this recipe. I could also see this recipe being equally wonderful using panko crumbs rather than rice flakes, and they would be easier for the home chef to find, as they're readily available these days in just about any market. Served it with sautéed brocoli rabe which was a nice complement to the citrus flavors of the sauce.

[Bunny Zotter] I thought the prep for this recipe was quick and easy and by making the sauce and grinding the rice flakes ahead, the recipe went together in no time. And what a surprise the flavors of the ginger and orange was. When I tasted the sauce for seasonings, I thought, wow! I must have put in an extra big pinch of cayenne. But with the fish it wasn't so. The sauce had a bit of heat to it, but complimented the fish wonderfully. My husband, not a fish eater, said he like this dish. He said it didn't taste like he was eating fish, as the sauce and flakes enhanced the flavors. A great and easy way to prepare fish.

[Sandy Hill] This is awesome! The hint of maple syrup was delicious and just sweet enough. The bite of the ginger wasn't overpowering and was so pleasing with the citrus. We loved the crispy flakes on one side of the fish. We followed the author's suggestion and had Mumm Napa Brut Prestige sparkling wine with the dish. The flavors were fantastic and I would definitely do for company next time!

[Cindy Merino] The fish was crispy and flaky; the sauce was a perfect match with the fish. so easy to make and quick, too.