Serves 4 as a starter, or 2 as a main course.
- 1 ray wing, about 400g (14oz), on the bone, skin on
- 100 g (3½oz) seasoned plain flour
- 2–3 eggs, beaten
- 100 g (3½oz) fresh breadcrumbs
- 2 tblsp extra virgin olive oil
- 2 tblsp butter
For the mint, tarragon and caper mayonnaise
- 1 tblsp chopped mint
- 1 tblsp chopped tarragon
- 2 cloves of garlic, peeled and crushed
- good pinch of salt
- good twist of freshly ground black pepper
- 2 egg yolks
- 2 tsp dijon mustard
- 1 tsp lemon juice
- 175 ml (6fl oz) sunflower oil
- 75 ml (3fl oz) extra virgin olive oil
- 1 tblsp capers, chopped
- 1 spring onion, chopped or 2 tsp chives, snipped
- Choose a pan large and wide enough to fit the whole wing, then add the wing and fill the pan with enough measured water to cover the ray. Add 1 teaspoon of salt to each 1.2 litres (2 pints) water.
- Bring the water to the boil, then turn the heat down and simmer the wing for 10 minutes or until the skin can just come away from the flesh. Using a large fish slice, carefully lift the fish out onto a tray. Allow to cool slightly, then peel off the skin from both sides and leave to cool a little.
- Meanwhile, make the mayonnaise. Put the herbs, garlic, salt and pepper in a pestle and mortar and pound to a fine paste. Put the paste in a small bowl and mix in the egg yolks, mustard and lemon juice. Mix the oils together in a jug and very gradually, whisking all the time (either by hand or using a hand-held electric beater), slowly add to the egg yolks to make a mayonnaise. Stir in the chopped capers and chives or spring onions and taste to check the seasoning.
- Place a frying pan on a high heat and allow to get hot. Lift the fillet from the bone on each side of the ray and divide each into 4 equal pieces (they will look like long fingers), 2–3cm (½–1¼in) wide. Put the seasoned flour, beaten eggs and breadcrumbs in individual bowls big enough to toss the fish in. Carefully coat each piece with the flour, then the beaten egg and, finally, the breadcrumbs.
- Combine the olive oil and butter in the hot pan and pan-fry each piece of fish on each side until golden. Transfer to warm plates and serve with the mint, tarragon and caper mayonnaise. If serving as a main course it would be good with some little fries or a green salad.