Skinless ray is coated in flour and fried in hot oil, then tossed with sautéed onions in this recipe from the Marmara coastal cuisine. Boneless and practical, it makes a flavorful main dish.
Season the skinless ray pieces with salt and coat them in flour.
Fry the fish pieces in plenty of hot oil until browned on both sides, then transfer them to paper towels.
Cook the onions in a little oil with the red pepper flakes until softened.
Gently toss the fried fish with the sautéed onions and serve hot with chopped parsley. Be careful not to stir too vigorously or the crisp coating may fall off.
Important: Always remove the ray’s skin before cooking; otherwise, it can become tough and rubbery. Allergens: fish and gluten (flour). Be careful not to add too many flour-coated pieces to the hot oil at once; if the oil temperature drops, the fish will absorb more oil.
Elimde yoktu, şekeri pekmezle değiştirdim, tatlı bir dokunuş kattı. Şekersiz versiyonu için tatlandırıcı denedim, tadı çok değişmedi. Süt yerine badem sütü ile denedim, gayet iyi sonuç verdi.
Buzdolabında beklerken kabuğu sertleşti, önerdiğiniz gibi örtmemişim. Bende biraz kurudu, muhtemelen fazla pişirdim.
Un yerine yulaf ezmesi kattım, kıvamı bozmadı. Elimde yoktu, şekeri pekmezle değiştirdim, tatlı bir dokunuş kattı.
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