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Crisp skate with onion rings, parsley and curry rémoulade

The French take on fish and chips adds crisp parsley and a curried rémoulade to the formula for a délicieux result.

By Lisa Featherby
  • 30 mins preparation
  • 30 mins cooking plus marinating
  • Serves 4
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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.


  • 1 kg skate (about 2 wings)
  • 60 ml white wine vinegar (¼ cup)
  • 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
  • 1½ eggwhites, whisked to soft peaks
  • 1 onion, thinly sliced into rounds, rings separated
  • For deep-frying: vegetable oil
  • 1 cup flat-leaf parsley (loosely packed)
  • 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


  • 1
    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).
  • 2
    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.
  • 3
    Place flour in a bowl, season to taste, whisk in butter and 240ml lukewarm water, then fold in eggwhite.
  • 4
    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 .
Drink Suggestion: White Bordeaux or Margaret River sem-sav blend. Drink suggestion by Max Allen

  • Author: Lisa Featherby