Thornback ray with fried egg, capers and anchovies

Thornback ray with fried egg, capers and anchovies

By
From
Hix Oyster & Chop House
Serves
4
Photographer
Jason Lowe

On a whim, I thought I’d like to try cooking a fishy version of the classic veal Holstein. Thornback ray seemed an obvious choice as, once filleted, it has an unusual meaty texture. The dish started life at the Oyster & Fish House in Lyme Regis but we often serve it in London.

Ingredients

Quantity Ingredient
4 fillets from a medium ray wing
salt
freshly ground black pepper
2-3 tablespoons plain flour
1 free-range large egg, beaten
50-60g fresh white breadcrumbs
2-3 tablespoons vegetable oil
100g butter
4 free-range medium eggs
2 tablespoons large capers
1 tablespoon parsley, chopped
8 anchovy fillets, halved lengthways

Method

  1. Warm the oven to its lowest setting. Season the ray fillets with salt and pepper. Have 3 dishes ready, one with the flour, one with the beaten egg and the third with the breadcrumbs. One at a time, coat the fish fillets in the flour, shaking off any excess, then pass through the egg and finally coat in the breadcrumbs.
  2. You will probably need to cook the fish in a couple of batches. Heat the oil in a large frying pan and fry the ray fillets for 2–3 minutes on each side, adding a knob of butter once you’ve turned them over. Keep warm in a low oven.
  3. Melt a little more butter in a non-stick frying pan and gently fry the eggs for a couple of minutes until the white has just set.
  4. Heat the remaining butter in a pan until foaming, add the capers and chopped parsley and take off the heat. Lay a ray fillet on each warmed plate, place a fried egg on top and arrange the anchovy strips around the egg white. Spoon the butter and capers over the egg and serve.
Tags:
Hix Oyster & Chop House
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