Thornback Ray with Fried Egg, Capers and Anchovies

Name: Thornback Ray with Fried Egg, Capers and Anchovies
Yield: Serves 4
Cuisine: British
Ingredients: 4 free-range medium eggs; 2 tbsp large capers; 2-3 tbsp vegetable oil; 100 g butter; 1 tbsp chopped parsley; 8 anchovy fillets, halved lengthways; 4 fillets from a medium ray wing, about 170 g each; salt and freshly ground black pepper; 1 free-range large egg, beaten; 50-60 g fresh white breadcrumbs; salt and freshly ground black pepper; 2-3 tbsp plain flour

Preparation info

Serves
4

Difficulty
Easy

Appears in

Hix Oyster & Chop House

By Mark Hix

Published 2010

About

On a whim I thought I’d like to try cooking a fishy version of the classic veal Holstein. Thornback ray seemed an obvious choice as, once filleted, it has an unusual meaty texture. The dish started life at the oyster & Fish House in Lyme Regis but we often serve it in London.

Ingredients

4 fillets from a medium ray wing, about 170 g each
salt and freshly ground black pepper
2-3

Europe
United Kingdom
Fish course
Pescatarian

Method

Warm the oven to its lowest setting. Season the ray fillets with salt and pepper. Have 3 dishes ready, one with the flour, one with the beaten egg and the third with the breadcrumbs. One at a time, coat the fish fillets in the flour, shaking off any excess, then pass through the egg and finally coat in the breadcrumbs.

You will probably need to cook the fish in a couple of batches. Heat