Enjoy Fried Stingray with Garlic and Lemon

Fried Stingray with Garlic and Lemon

Ingredients:

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

Instructions:

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.

Tips:

• 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.