Around 15 minutes cooking
Plus defrosting; potatoes may need longer.
Before you start
Defrost the ray wing fully in the fridge before pan-frying, following the instructions on the pack. Pat it dry before adding it to the pan.
Ingredients
Comes with
Frozen ray wing
From supplies
- Potatoes
- Leafy or green vegetables
- Butter and a little oil for frying
- Flour
- Lemon
- Salt and pepper
Method
- Cut the potatoes into small pieces and boil until tender. Meanwhile, pat the defrosted ray wing dry, season with salt and pepper, and dust lightly with flour.
- Heat butter with a little oil in a frying pan over a medium heat. Fry the wing for about 4–5 minutes per side, or longer as needed, until golden and thoroughly cooked.
- Remove the cooked fish. In the same pan, soften the greens with butter and lemon juice.
- Serve the fish on a bed of greens with the drained potatoes. Lift the flesh away from the cartilage as you eat.
Check it’s cooked
Cooking times depend on the size of the wing. Check the thickest part: the flesh should be opaque, separate easily with a fork and be hot all the way through. A clean food thermometer should read 70°C for 2 minutes.
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