Get raywings in flour and fry them with the thick end first in a very hot pan with butter. The butter should not brown! Add oil if necessary. Thereafter, bake 2 minutes on the thin side. Bake the capers and chopped parsley in large lots of butter. Pour the sauce on the dinner plate over the wings and finish with coarse sea salt, ground pepper and lemon.

Fried ray with caper butter

very fresh raywings capers butter oil
lemon flour parsley salt & pepper
A Recipe Guide For The Amateur Chef Belgian Cuisine

Fried ray

with caper butter

Get raywings in flour and fry them with the thick end first in a very hot pan with butter. The butter should not brown! Add oil if necessary. Thereafter, bake 2 minutes on the thin side. Bake the capers and chopped parsley in large lots of butter. Pour the sauce on the dinner plate over the wings and finish with coarse sea salt, ground pepper and lemon.
very fresh raywings capers butter oil
lemon flour parsley salt & pepper
a recipe guide for the amateur chef Belgian Cuisine