PAN FRIED RAY WINGS with shallots, capers and lemon butter

PAN FRIED RAY WINGS with shallots, capers and lemon butter

Fresh Ray is a cheap fish to enjoy all year round. Looking for a delicious mid week dinner. This classic Ray wing recipe is easy, and super tasty. It will suit a variety of flat fish such as Black sole, Plaice & etc…


  1. One ray wing per serving or any other flat fish
  2. Sunflower or Rape seed oil
  3. Seasoning salt & pepper
  4. Flour to coat the fish
  5. Butter
  6. Capers
  7. Squeeze of lemon juice
  8. Serve with rice or fried potatoes and a side of green vegetables
  9. Shallots very finely chopped


  1. 1 Season the fish with little salt and pepper
  2. 2 Coat the fish in a plate of flour
  3. 3 Pre-heat the pan on high heat. Rub some oil in the pan with kitchen paper. Start cooking the Ray on its thicker side ( like any flat fish the top side is always thicker, just examine the fish prior to cooking it to see which is which.
  4. 4 Reduce the heat on medium high. Cook for 7-8 minutes, giving the pan an occasional shake to make sure your fish is not sticking.
  5. 5 Once the ray appear to be cooked a good inch, on the thinner side of the wing, reduce the heat to medium low, drop in a good lump of butter, and proceed to flip the fish on the other side.
  6. 6 Add the shallots, capers, baste the top side of the fish with the butter and finish to cook very gently for another 3-4 minutes
  7. 7 Check if the fish is cooked through with the tip of a knife or a tooth pick. Turn off the heat, add the squeeze of lemon and mix with the butter.
  8. 8 Plate the fish with veg, pour the lemon butter on top, scatter the capers around the plate,
  9. 9 Serve and enjoy

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