Deep-fried skate with paprika aïoli

Deep-fried skate with paprika aïoli

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

I had to include this dish because my chefs love it. Skate can be hard to find, but it’s often available in good supermarkets and at the fishmonger. When you do find it, keep this recipe in mind and you won’t be sorry!

Ingredients

Quantity Ingredient
vegetable oil, for deep-frying
50g plain flour
4 skate wings
4 garlic cloves
50ml white wine
1 teaspoon smoked paprika
200ml mayonnaise
sea salt
freshly ground black pepper
green salad leaves, to serve

Method

  1. Heat the oil in a deep-fryer to 160°C. Season the flour with salt and pepper. Coat the skate wings in the seasoned flour and fry for 4 minutes, until cooked through and golden on the outside. The flesh should come away easily from the bone once it’s cooked. Remove and drain on kitchen paper.
  2. Meanwhile, make the aïoli. Crush the garlic and heat it in a small pan with the white wine for 1 minute. Pour this mixture into a small food processor with the smoked paprika and mayonnaise. Season with salt and pepper and blitz until smooth.
  3. Serve the skate with the aïoli and green salad leaves.
Tags:
James Martin
Saturday Kitchen
quick meals
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