What to do when the fish dies and you can't release it.

Crispy Rock Cod with Citrus Sauce
from http://leitesculinaria.com

Ingredients for the sauce:
2 cups fresh orange juice
1/2 cup peeled and finely chopped ginger
Pinch kosher salt
Pinch cayenne
2 tablespoons maple syrup

Ingredients for the fish:
1 egg plus 1 egg yolk, whisked together
1 heaping tablespoon all-purpose flour
Pinch kosher salt
Freshly ground black pepper, to taste
Four 6-ounce rock cod fillets (or substitute any white fish fillets)
1/2 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 finely chopped chives

Directions for the sauce:
Combine the orange juice, ginger, salt, cayenne, and maple syrup in a small saucepan and bring to a boil. Turn down the heat and gently simmer until the sauce is reduced by about half. You should have about 1 cup. Taste the sauce and adjust the salt and sweetness accordingly.

Directions for the fish:
Whisk the egg and flour until smooth and add a generous pinch each salt and pepper. Spoon this mixture onto one side of each fillet and sprinkle with the rice flakes.
3. 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.
4. Spoon about a tablespoon sauce onto each individual plate and place the fish, crisp side up, on each one. Top with chives.

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