You will need a large frying pan, and plenty of time because this will have to be done in batches. Quantities vary according to size and number of wings. You will need
- Ray wings, trimmed and skinned (see below)
- Plain Flour
- Salt and Pepper
- Butter and oil
Put a large lump of butter and some olive oil to heat in the pan. Dust the skinned wings in flour seasoned with salt and pepper, and shallow fry in the oil and butter until you can lift the flesh from the central bone. You will have to turn the wings over halfway through to cook both sides. Keep the wings warm while you do the next, and most important bit. Take a large slug of double cream (a small sized pot does two wings) and heat through in the pan, stirring to collect all the buttery, crumbly, fishy scrapings from your frying job. Don’t boil it, as soon as it looks hot and steamy, it’s done. Pour over your cooked wings and serve with potatoes and a green veg. The great thing is, this recipe is not at all scientific – no measurements to get wrong, if it looks like it needs more of anything, just give it more.
P.S. to skin a ray wing, dip in boiling water for a minute or two (same pan will do), no longer or it will start cooking. The skin will now scrape off easily with a blunt knife. Then carry on as above.