Thornback ray (Raja clavata)

Ingredients for 2 servings:

• 800 g fish (stingray)
• 1 egg(s)
• 4 tbsp breadcrumbs
• 1 lemon(s)
• 3 tbsp oil
• n. B. Salt, rather little
• some flour, for dusting

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

A holiday recipe from Mallorca

This is the first time I’ve ever prepared this fish, following a recipe a Spaniard gave me. There are over 600 types of this fish. It has no bones, just cartilage. This fish needs to be skinned. This can be done in the shop if you wish. The saleswoman also cut the fish into pieces for me. At home, wash it again, drizzle with lemon juice and add a little salt. Then coat in flour, dip in egg, and breadcrumbs. It’s basically the same as a schnitzel. The thornback ray should be fried slowly in plenty of fat. First sear both sides, then reduce the heat and cook gently for about 3 minutes on each side. I add more lemon juice at the end. There was a generous amount, so I only added aioli and white bread. This fish tastes a bit like sole, although the flesh is a little firmer.