| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Eggs, Grains |
Hmong |
Simply, Fish |
2 |
servings |
INGREDIENTS
| 6 |
|
Skate; (11-12oz) wings (300 350 g) |
| 70 |
g |
Plain flour for dusting the fish; (2 1/2oz) |
|
|
Vegetable oil for deep-frying |
| 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 |
|
|
; (8fl oz) |
| 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
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.
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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