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)
- 2 egg yolks
- 1½ tbsp lemon juice
- 280 ml olive oil
- 2 tsp curry powder, or to taste
- 1Bring 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).
- 2Meanwhile, 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.
- 3Place flour in a bowl, season to taste, whisk in butter and 240ml lukewarm water, then fold in eggwhite.
- 4Preheat 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