Ingredients Jump to Instructions ↓

  1. 6 Skate; (11-12oz) wings (300 350 g)

  2. 70 grams Plain flour for dusting the fish; (2 1/2oz)

  3. Vegetable oil for deep-frying

  4. 210 grams Plain flour; (7oz)

  5. 2 teaspoons Smoked paprika

  6. 1 teaspoon Salt

  7. 2 teaspoons Demera sugar

  8. 1 teaspoon Baking powder

  9. 230 millilitres Beer; at room temperature

  10. ; (8fl oz)

  11. 2 Egg yolks

  12. 1 Egg white

  13. teaspoon Salt

  14. 50 millilitres Lime juice; (1 3/4fl oz)

  15. 4 Cloves garlic; peeled

  16. 1 teaspoon Seed mustard

  17. 3 teaspoons Smoked paprika

  18. 400 millilitres Olive oil; (14fl oz)

Instructions Jump to Ingredients ↑

  1. BEER BATTER SMOKED PAPRIKA AIOLI 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.

  2. Fill a deep-fryer with oil and leave to heat to the correct temperature.

  3. 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.

  4. 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.

  5. 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.

  6. Converted by MC_Buster.

  7. 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); ½ Lean Meat; ½ Vegetable; 0 Fruit; 37½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.


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