Crisp skate with onion rings, parsley and curry rémoulade

AT A GLANCE

  • Serves 4 people

  • 1 kg skate (about 2 wings)
  • 60 ml (¼ cup) white wine vinegar
  • 4 thyme sprigs
  • 1 garlic clove, halved
  • Juice of 2 lemons
  • 80 ml (⅓ cup) olive oil
  • 150 gm (1 cup) plain flour
  • 60 gm butter, melted
  • eggwhites, whisked to soft peaks
  • 1 onion, thinly sliced into rounds, rings separated
  • For deep-frying: vegetable oil
  • 1 cup (loosely packed) flat-leaf parsley
  • To serve: lemon wedges (optional)
  •  
  • Curry rémoulade
  • 2 egg yolks
  • 1½ tbsp lemon juice
  • 280 ml olive oil
  • 2 tsp curry powder, or to taste
01   Bring skate wings, vinegar, thyme, garlic, 1 tsp sea salt and 2.5 litres cold water to the boil in a large saucepan over medium-high heat, reduce heat to low and simmer until skate is just cooked through (8-12 minutes). Drain, remove skin, carefully remove flesh from cartilage (discard skin and cartilage), break into large pieces and cool. Transfer to a non-reactive container with lemon juice and olive oil and refrigerate to marinate (2 hours).
02   Meanwhile, for curry rémoulade, process yolks and lemon juice in a food processor to combine. With motor running, gradually add oil, starting with a few drops at a time, then in a thin steady stream, and process until thick and emulsified. Add curry powder, season to taste and set aside.
03   Place flour in a bowl, season to taste, whisk in butter and 240ml lukewarm water, then fold in eggwhite.
04   Preheat oil in a deep saucepan to 170C. Drain marinade from skate (discard), dip skate in batter and deep-fry in batches until golden and warmed through (3-5 minutes; be careful as hot oil will spit). Drain on absorbent paper. Dip onion rings in batter, deep-fry in batches until golden and crisp (3-5 minutes) and drain on absorbent paper. Deep-fry parsley until crisp (15-30 seconds) and drain on absorbent paper. Serve skate and onion rings hot, scattered with parsley, with curry rémoulade and lemon wedges.
This recipe is from the July 2012 issue of Australian Gourmet Traveller.

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

LUCY WEIGHT

Drinking Suggestion:

WHITE BORDEAUX OR MARGARET RIVER SEM-SAV BLEND. , suggested by MAX ALLEN

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