Raie en FritotA

delightful way to serve this delicate fish, Raie en Fritot (ray chn free-toh), should be accompanied by French fried potatoes and a crisp green salad.


2 X 1 ½ TO 2 lb. skate wings cleaned, trimmed and cut INTO 2-inch by

9-inch strips

10 fl. oz. Fritter Batter I sufficient vegetable oil for deep-frying


1 small onion, finely chopped

1 tablespoon finely chopped-fresh parsley

1 teaspoon dried thyme

2 tablespoons tarragon vinegar

2 tablespoons olive oil

4 tablespoons lemon juice

1 teaspoon salt

½ teaspoon black pepper


1 medium-sized onion, thinly sliced and pushed out into rings

2 lemons, cut into quarters

6 parsley sprigs, washed and shaken dry

Skate marinated with herbs, onion, lemon juice and olive oil, coated in batter and deep-fried until crisp, Raie en Fritot makes a super meal.

First prepare the marinade. In a large, shallow dish combine the onion, parsley, thyme, vinegar, olive oil, lemon juice, salt and pepper. Place the fish in the dish and baste it with the marinade. Set aside to marinate for 30 minutes, turning and basting the fish occasionally.

Remove the fish from the marinade and pat it thoroughly dry on kitchen paper towels. Set aside.

Pour the batter into a small mixing bowl and set it aside.

Fill a large deep-frying pan one-third full with the vegetable oil. Heat the oil over moderate heat until it reaches 375 F on a deep-fat thermometer, or until a small cube of stale bread dropped into the oil turns golden in 40 seconds.

Using tongs, dip a few of the fish pieces in the batter to coat them thoroughly. Carefully lower the pieces into the oil and fry them for 3 to 4 minutes, or until they are crisp and golden brown.

Using a slotted spoon, remove the fish from the oil and drain it thoroughly on kitchen paper towels. Transfer the fish to a warmed serving dish and keep hot while you coat, fry and drain the remaining fish in the same way.

When all the fish has been fried, garnish with the onion rings, lemon quarters and parsley sprigs. Serve immediately.

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