- 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
- 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.