Deep-Fried Skate Wing with Smoked Paprika Aïoli

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Preparation info

  • For


    Main Courses
    • Difficulty


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.


  • 6 300—350g (11—12oz) skate wings, prepared as described above
  • ½ cup plain flour for dusting the fish
  • Vegetable oil for deep-frying

Beer Batter

  • cups plain flour
  • 2 teaspoons smoked paprika
  • 1 teaspoon salt
  • 2 teaspoons demerara sugar
  • 1 teaspoon baking powder
  • 230ml (8fl oz) beer, at room temperature

Smoked Paprika Aïoli

  • 1 egg yolks
  • 1 egg white
  • ½ teaspoon salt
  • 50ml ( fl oz) lime juice
  • 4 cloves of garlic, peeled
  • 1 tablespoon seed mustard
  • 3 teaspoons smoked paprika
  • 400ml (14fl oz) olive oil


Fill a deep-fryer with oil and leave to heat to the correct temperature. Meanwhile, take the dry ingredients for the batter and whisk in a bowl for a few seconds to mix them. Add all the beer and whisk it in, starting from the inside and working outwards. Make sure there are no lumps and leave the batter to sit for 15 minutes.

For the aïoli, put the egg yolks and white, salt, lime juice, garlic, mustard and smoked paprika into a small food processer and purée for 1 minute. Slowly drizzle in the olive oil (don’t use extra virgin), making sure it is absorbed and the aïoli doesn’t separate. If it does separate, transfer 100ml (fl oz) to another bowl, add one more egg yolk and whisk well. Once it has taken, whisk the remaining mixture in gradually.

Lightly dust the skate wings with flour and dip them, one by one, in the batter. Hold them above the batter and let the excess drip back into the mixture, then place them carefully into the deep-fryer. Cook only as many as can easily fit into your fryer at one time – if you overcrowd it the temperature will drop and the batter will not crisp. They should take 2—3 minutes to cook. Drain on absorbent paper and serve with a crisp, simple salad, such as wild rocket or watercress, and plain boiled new potatoes. Serve the aïoli and some fresh limes on the side.