Deep-Fried Skate Wing with Smoked Paprika Aïoli

Get your fishmonger to remove the skate’s leathery outer skin as it’s nigh impossible to do at home. Also, for this recipe, ask him to cut the flesh from the cartilage. You’ll get two pieces from each wing, which you can then cook as you would any other fish. If you can’t find smoked paprika, a mixture of cayenne pepper and regular paprika will do fine.