Deep-Fried Skate Wing with Smoked Paprika Aïoli

Preparation info

  • For

    Six

    Main Courses
    • Difficulty

      Easy

Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

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.