1827 Fritot de Raie

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Cut the wings of small skate into small slices and marinate for 3 hours with lemon juice, oil, thinly sliced onion rings, thyme, bayleaf, salt, pepper and parsley stalks.

When required, dip the pieces of skate into light frying batter and deep fry. Drain and arrange on a serviette on a dish with fried parsley on one side and the floured and deep fried onion rings from the marinade on the other.