“How..”, I hear you ruminate, “…can the baldy little man consider himself to be lucky?” It’s true, I do face as many challenges in my life as the next guy (or gal). But, this time, the ball broke the right way and my ship came in (if you will pardon me mixing my metaphors so blatantly). I had taken a weekend off. I really was just not in the mood to plan and cook a meal. I hadn’t the enthusiasm to get the camera out and really didn’t fancy writing anything new. I was on the couch and I was staying there.
My prostrate (I need to be careful how I spell that one) body was in rest mode so I decided to have a look back over my photos and to put them into some order. That’s when the row of bells came up on my slot machine. There amongst the folders of shots was ‘Ray Wing Tartar Sauce and Oven Chips’. “When did I post that one?” I realised that I had done all the heavy lifting a couple of months ago and had completely forgotten to post the delicious recipe. So, better late than never, here’s what you will need:
For the fish
- Ray wings
- Seasoned flour
- Oil for frying
For the oven chips
- Potatoes (floury variety)
- Some rapeseed oil or similar for roasting
For the tartar sauce
- 250 ml of good mayonnaise
- A big handful of gherkins
- A big handful of capers
- 2 shallots
- A lemon
- A big bunch of fresh parsley
- Tabasco sauce
- Salt and black pepper to season
For the tartar sauce, plop the mayonnaise into a big bowl. Chop the shallots, gherkins, capers, parsley.
Throw them into the bowl. Half the lemon and squeeze about half the juice of a half into the bowl. Splash in a few drops of tabasco.
Mix this lot and put it in the fridge while you go out to buy a lottery ticket or to bet on a horse, dog or on two flies walking up the window. You are lucky today! Slice the potatoes into chunky chip sizes and boil them for about ten minutes.
Lay them out on a baking sheet and drizzle with olive oil. Season and bake in the oven at 200º C on fan for about 15 minutes. Heat some oil in a frying pan. Dust the fish in seasoned flour and fry on both sides until cooked. Drain on kitchen paper. If you are lucky enough to have some nice asparagus, take a photo of it.
Steam the asparagus while the fish is cooking. Serve the fish with the oven chips and asparagus. don’t forget a big dollop of the delicious tartar sauce.
If you are lucky enough to have a nice drop of white wine, you know what to do. I really do count myself lucky to have enjoyed this delicious dish. Remember though, they say you make your own luck….