Enjoy Fried Stingray with Garlic and Lemon

Another NOAA Red Snapper Failure
June 13, 2024

Fried Stingray with Garlic and Lemon


For the Stingray:

  • 1 large stingray wing (approximately 2 lbs)
  • Salt and pepper to taste
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 2 eggs
  • 2 tablespoons milk
  • Vegetable oil for frying

For the Garlic Lemon Sauce:

  • 4 cloves garlic, minced
  • 1/4 cup butter
  • Juice of 1 lemon
  • 2 tablespoons fresh parsley, chopped
  • Salt to taste

For Garnish:

  • Lemon wedges
  • Fresh parsley, chopped


  1. Prepare the Stingray:
    • Rinse the stingray wing thoroughly under cold water.
    • Pat it dry with paper towels.
    • Cut the stingray wing into smaller, manageable pieces.
    • Season the pieces with salt and pepper.
  2. Set Up the Breading Station:
    • In one bowl, combine the all-purpose flour and cornmeal.
    • In another bowl, beat the eggs and mix in the milk.
  3. Bread the Stingray:
    • Dredge each piece of stingray in the flour and cornmeal mixture, shaking off any excess.
    • Dip the floured stingray pieces into the egg mixture, ensuring they are well-coated.
    • Return the pieces to the flour and cornmeal mixture for a final coating.
  4. Fry the Stingray:
    • Heat vegetable oil in a large skillet over medium-high heat. The oil should be about 1/2 inch deep.
    • Once the oil is hot, carefully add the breaded stingray pieces in batches, being careful not to overcrowd the skillet.
    • Fry each piece for about 4-5 minutes per side, or until golden brown and crispy.
    • Remove the fried stingray pieces from the skillet and place them on a paper towel-lined plate to drain any excess oil.
  5. Prepare the Garlic Lemon Sauce:
    • In a small saucepan, melt the butter over medium heat.
    • Add the minced garlic and cook until fragrant, about 1-2 minutes.
    • Stir in the lemon juice and chopped parsley.
    • Season with salt to taste and remove from heat.
  6. Serve:
    • Arrange the fried stingray pieces on a serving platter.
    • Drizzle the garlic lemon sauce over the fried stingray.
    • Garnish with lemon wedges and fresh parsley.


  • Ensure the oil is hot enough before frying to achieve a crispy texture.
  • You can add your favorite spices to the flour mixture for extra flavor. We like cayenne.
  • Serve with a side of coleslaw or steak fries.



Comments are closed.