The basic premise of The Weston “Earth to Table” Series is that our team of hunters, anglers, foragers and micro-farmers are out in the field taking part in a hands-on experience with the foods that we will be using in this series. All of our proteins have been harvested or raised by one of our team members and the vegetable portions have either been found, grown or purchased from one of our many local farmer’s markets.
By approaching food from this angle we hope to promote the consumption of locally sourced items and provide outdoorsmen/outdoorswomen with another option for preparing wild game and food from the surrounding area.
In addition to this article, you will be able to view a video of the preparation of this dish right here on the Chasin’ Whitetails Media website, on our YouTube channel or on Vimeo. So please feel free to tune in and watch as we fire things up in the Chasin’ Whitetails test kitchen at Mill Creek Brewery and put some Weston equipment to work in order to “Reconnect with Real Food”.
For this month’s recipe, we decided to put a new spin on an old staple…Fish and Chips. This past summer our team was able to harvest some ‘Rhinoptera bonas’, more commonly known as Cownose Rays, on a bow fishing trip to the upper Chesapeake Bay. We have come up with several recipes that take advantage of this surprisingly delicious protein, but Eastern Shore “Fish” and Chips was a favorite amongst our team.
Eastern Shore “Fish” and Chips
- 1 1/2 – 2 lbs. Stingray wing (cleaned and cut into half inch strips)
- 1 cup All-purpose flour
- ½ cup Corn starch
- 2 Tbsp. Old Bay seasoning
- 1 16 oz. Beer of your choice
- 1 – 1 1/2 lbs. French Fries (Chips)
- Additional flour for dredging the stingray
***In order to give yourself the best opportunity for success when preparing this recipe, you must follow these three simple rules…
- Make sure that you have enough oil in the Weston Deep Fryer to ensure the product will float in the oil as opposed to sitting on the bottom.
- Make sure that the oil is at 375°F minimum, but not over 400°F maximum.
- Do not over mix the batter. Mix it just enough to incorporate the ingredients.
Bring the oil up to temperature while you are prepping the dry ingredients.
Place all of the dry ingredients into a large bowl and mix them thoroughly.
Add 1 cup of beer to the flour mixture. You’re looking for a consistency that is slightly thinner than pancake batter (you may need a little more or a little less liquid to achieve the proper consistency). Remember that the consistency is the key!
Lightly dredge the stingray in flour (This helps the batter adhere to the meat properly).
Place the stingray in the batter to coat.
Immediately after coating the stingray lower it into the oil using a sweeping motion.
As the stingray hits the basket bottom make sure to shake the basket to avoid sticking.
Cook the stingray for about 3 to 4 minutes. (The internal temperature should reach 145°F for safe consumption).
Remove the stingray and allow it to drain slightly.
Serve the stingray with a side of fresh cut French Fries and some delicious remoulade for dipping (see recipe below).
To prepare the remoulade sauce simply mix the following ingredients in a bowl. For best results allow the sauce to sit in the refrigerator overnight.
- 1 cup of mayonnaise
- 1/4 cup Mustard of your choice (Creole, Dijon or Whole Grain all work well)
- 2 Tbsp. Fresh Horseradish
- 2 Tbsp. Old Bay Seasoning
- 2 Tbsp. sweet pickle relish
- 2 Tbsp. Sriracha sauce
- 2 Tbsp. Finely Chopped garlic (We utilized the Weston Chopper)