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Receta Deep Fried Stingray Wings With Smoked Paprika Aioli

Name: Deep Fried Stingray Wings With Smoked Paprika Aioli
Ingredients: 6 x Stingray, (11-12oz) wings (300 350 g); 70 gm Plain flour for dusting the fish, (2 1/2oz) Vegetable oil for deep-frying; 210 gm Plain flour, (7oz); 2 tsp Smoked paprika; 1 tsp Salt; 2 tsp Demera sugar; 1 tsp Baking pwdr; 230 ml Beer, at room temperature (8fl ounce); 2 x Egg yolks; 1 x Egg white; 1/2 tsp Salt; 50 ml Lime juice, (1 3/4fl ounce); 4 x Cloves garlic, peeled; 1 tsp Seed mustard; 3 tsp Smoked paprika; 400 ml Extra virgin olive oil, (14fl ounce)

de Global Cookbook

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Ingredientes

6 x Stingray, (11-12oz) wings (300 350 g)
70 gm Plain flour for dusting the fish, (2 1/2oz) Vegetable oil for deep-frying
210 gm Plain flour, (7oz)
2 tsp Smoked paprika
1 tsp Salt
2 tsp Demera sugar
1 tsp Baking pwdr
230 ml Beer, at room temperature (8fl ounce)
2 x Egg yolks
1 x Egg white
1/2 tsp Salt
50 ml Lime juice, (1 3/4fl ounce)
4 x Cloves garlic, peeled
1 tsp Seed mustard
3 tsp Smoked paprika
400 ml Extra virgin olive oil, (14fl ounce)

Direcciones

Get your fishmonger to remove the Stingray's leathery outer skin as it's nigh on impossible to do at home. Also get him to cut the flesh from the cartilage, you will get two pcs from each wing.
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 in 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 min.
For the aioli, put the egg yolks and white, salt, lime juice, garlic, mustard and smoked paprika into a small food processor and puree for 1 minute. Slowly drizzle in the extra virgin olive oil (do not use extra virgin) making sure it is absorbed and the aioli does not separate. If it does separate, transfer 100ml (31/2fl ounce) to another bowl, add in one more egg yolk and whisk well. Once it has taken, whisk the remaining mix in gradually.
Lightly dust the Stingray wings with the flour and dip them, one by one, in the batter. Hold them above the batter and let the excess drip back into the mix, 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, the temperature will drop and the batter won't crisp. They should take 2-3 min to cook. Drain on absorbant paper and serve with a crisp salad and plain boiled new potatoes. Serve the aioli and some fresh limes on the side.