Deep Fried Skate Wings With Smoked Paprika Aioli
Yield: 2
Ingredients
6 skate; (11-12oz) wings (300
-- 35
70 g plain flour for dusting the
-fish; (2 1/2oz)
1 vegetable oil for
-deep-frying
--------------------------BEER BATTER---------------------------------
210 g plain flour; (7oz)
2 ts smoked paprika
1 ts salt
2 ts demera sugar
1 ts baking powder
230 ml beer; at room temperature
1 ; (8fl oz)
----------------------SMOKED PAPRIKA AIOLI----------------------------
2 egg yolks
1 egg white
1/2 ts salt
50 ml lime juice; (1 3/4fl oz)
4 cloves garlic; peeled
1 ts seed mustard
3 ts smoked paprika
400 ml olive oil; (14fl oz)
Instructions
Get your fishmonger to remove the skate's leathery outer skin as it's nigh
on
impossible to do at home. Also get him to cut the flesh from the cartilage,
you will get two pieces from each wing.
Fill a deep-fryer with oil and leave to heat to the correct temperature.
Meanwhile, take the dry ingredients for the batter and whisk in a bowl for
a
few seconds to mix them. Add all the beer and whisk it in, starting from
the
inside and working outwards. Make sure there are no lumps and leave the
batter
to sit for 15 minutes.
For the aioli, put the egg yolks and white, salt, lime juice, garlic,
mustard
and smoked paprika into a small food processor and pur,e for 1 minute.
Slowly
drizzle in the olive oil (don't use extra virgin) making sure it is
absorbed
and the aioli does not separate. If it does separate, transfer 100ml
(31/2fl
oz) to another bowl, add one more egg yolk and whisk well. Once it has
taken,
whisk the remaining mixture in gradually.
Lightly dust the skate wings with the flour and dip them, one by one, in
the
batter. Hold them above the batter and let the excess drip back into the
mixture, then place them carefully into the deep-fryer. Cook only as many
as
can easily fit into your fryer at one time - if you overcrowd, the
temperature
will drop and the batter will not crisp. They should take 2-3 minutes to
cook.
Drain on absorbant paper and serve with a crisp salad and plain boiled new
potatoes. Serve the aioli and some fresh limes on the side.
Converted by MC_Buster.
Per serving: 1746 Calories (kcal); 188g Total Fat; (96% calories from fat);
5g Protein; 10g Carbohydrate; 213mg Cholesterol; 1884mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 37
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
Ingredients
6 skate; (11-12oz) wings (300
-- 35
70 g plain flour for dusting the
-fish; (2 1/2oz)
1 vegetable oil for
-deep-frying
--------------------------BEER BATTER---------------------------------
210 g plain flour; (7oz)
2 ts smoked paprika
1 ts salt
2 ts demera sugar
1 ts baking powder
230 ml beer; at room temperature
1 ; (8fl oz)
----------------------SMOKED PAPRIKA AIOLI----------------------------
2 egg yolks
1 egg white
1/2 ts salt
50 ml lime juice; (1 3/4fl oz)
4 cloves garlic; peeled
1 ts seed mustard
3 ts smoked paprika
400 ml olive oil; (14fl oz)
Instructions
Get your fishmonger to remove the skate's leathery outer skin as it's nigh
on
impossible to do at home. Also get him to cut the flesh from the cartilage,
you will get two pieces from each wing.
Fill a deep-fryer with oil and leave to heat to the correct temperature.
Meanwhile, take the dry ingredients for the batter and whisk in a bowl for
a
few seconds to mix them. Add all the beer and whisk it in, starting from
the
inside and working outwards. Make sure there are no lumps and leave the
batter
to sit for 15 minutes.
For the aioli, put the egg yolks and white, salt, lime juice, garlic,
mustard
and smoked paprika into a small food processor and pur,e for 1 minute.
Slowly
drizzle in the olive oil (don't use extra virgin) making sure it is
absorbed
and the aioli does not separate. If it does separate, transfer 100ml
(31/2fl
oz) to another bowl, add one more egg yolk and whisk well. Once it has
taken,
whisk the remaining mixture in gradually.
Lightly dust the skate wings with the flour and dip them, one by one, in
the
batter. Hold them above the batter and let the excess drip back into the
mixture, then place them carefully into the deep-fryer. Cook only as many
as
can easily fit into your fryer at one time - if you overcrowd, the
temperature
will drop and the batter will not crisp. They should take 2-3 minutes to
cook.
Drain on absorbant paper and serve with a crisp salad and plain boiled new
potatoes. Serve the aioli and some fresh limes on the side.
Converted by MC_Buster.
Per serving: 1746 Calories (kcal); 188g Total Fat; (96% calories from fat);
5g Protein; 10g Carbohydrate; 213mg Cholesterol; 1884mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 37
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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