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Crispy Rock Cod with Citrus Sauce


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

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

  • 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


Prepare 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 gently simmer until the sauce is reduced by about half, about 1 cup. Taste the sauce and adjust the salt and sweetness accordingly.

Prepare the fish

  1. 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.

  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 sauce onto each individual plate and place the fish, crisp side up, on each one. Top with chives.

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