Crisp skate with onion rings, parsley and curry rémoulade


You'll need

1 kg skate (about 2 wings) 60 ml (¼ cup) white wine vinegar 4 thyme sprigs 1 garlic clove, halved Juice of 2 lemons 80 ml (⅓ cup) olive oil 150 gm (1 cup) plain flour 60 gm butter, melted eggwhites, whisked to soft peaks 1 onion, thinly sliced into rounds, rings separated For deep-frying: vegetable oil 1 cup (loosely packed) flat-leaf parsley To serve: lemon wedges (optional)   Curry rémoulade 2 egg yolks 1½ tbsp lemon juice 280 ml olive oil 2 tsp curry powder, or to taste

Method

  • 01
  • Bring skate wings, vinegar, thyme, garlic, 1 tsp sea salt and 2.5 litres cold water to the boil in a large saucepan over medium-high heat, reduce heat to low and simmer until skate is just cooked through (8-12 minutes). Drain, remove skin, carefully remove flesh from cartilage (discard skin and cartilage), break into large pieces and cool. Transfer to a non-reactive container with lemon juice and olive oil and refrigerate to marinate (2 hours).
  • 02
  • Meanwhile, for curry rémoulade, process yolks and lemon juice in a food processor to combine. With motor running, gradually add oil, starting with a few drops at a time, then in a thin steady stream, and process until thick and emulsified. Add curry powder, season to taste and set aside.
  • 03
  • Place flour in a bowl, season to taste, whisk in butter and 240ml lukewarm water, then fold in eggwhite.
  • 04
  • Preheat oil in a deep saucepan to 170C. Drain marinade from skate (discard), dip skate in batter and deep-fry in batches until golden and warmed through (3-5 minutes; be careful as hot oil will spit). Drain on absorbent paper. Dip onion rings in batter, deep-fry in batches until golden and crisp (3-5 minutes) and drain on absorbent paper. Deep-fry parsley until crisp (15-30 seconds) and drain on absorbent paper. Serve skate and onion rings hot, scattered with parsley, with curry rémoulade and lemon wedges.
This recipe is from the July 2012 issue of Australian Gourmet Traveller.

This recipe is inspired by a dish in La Bonne Cuisine de Madame E Saint-Ange, which dates back to 1927. It's essentially French fish and chips. We've added a curry rémoulade for a modern spin, but sauce tartare would work too.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

White Bordeaux or Margaret River sem-sav blend.

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