BBBR4B (Beer Battered Bat Ray for Brunch): I finally cooked the bat ray that's been on ice since last Sunday. Most consider them a junk fish--I don't. These are deep fried (350°F) in...

Papa D Loc: Mantweeka, Ca

I finally cooked the bat ray that's been on ice since last Sunday.

Most consider them a junk fish--I don't.

These are deep fried (350°F) in beer batter (1 bottle Modelo Negra + 1c flour + some of your favorite seafood seasoning).

I usually make Ceviche (Google "Alton Brown's Catfish Ceviche" for the recipe) with some of it but I forgot to pick up the other ingredients that I needed.

If you want some info on how to slice & dice, PM me.

Wingspan = 27-1/2"
Wingspan = 27-1/2"...

Last of the four batches
Last of the four batches...

4tfive7t Loc: Pittsburg Ca

Hey Popa D Have you ever try this We used take Pipe and grind one end down to like a sharp punch. And take a hammer and hammer it into the wings. And when the pipe got full we would use wooden dowel broom stick or what ever fit to push the meat out of the pipe. And just trim off the skin and the grisel part out of the center and cut the rest up in to scallop sized looking pieces.

Papa D Loc: Mantweeka, Ca

4tfive7t wrote:

Hey Popa D Have you ever try this We used take Pipe and grind one end down to like a sharp punch. And take a hammer and hammer it into the wings. And when the pipe got full we would use wooden dowel broom stick or what ever fit to push the meat out of the pipe. And just trim off the skin and the grisel part out of the center and cut the rest up in to scallop sized looking pieces.

I've made scallops with them quite a few times but usually for group style fish fries (don't tell anyone what it is -- just "fish scallops"). I use a tempura with panko batter instead of the beer batter.

For those that don't know, artificial scallops are made from ray meet. You may have already eaten it--I've been served it at Chinese restaurants.

Unless I have a couple of helpful hands, I fillet and skin before I punch out the discs.

I also save/brine the scraps for either crab or crawfish bait.

plumbob Loc: New Windsor Maryland

Papa D wrote:

I finally cooked the bat ray that's been on ice since last Sunday.

Most consider them a junk fish--I don't.

These are deep fried (350°F) in beer batter (1 bottle Modelo Negra + 1c flour + some of your favorite seafood seasoning).

I usually make Ceviche (Google "Alton Brown's Catfish Ceviche" for the recipe) with some of it but I forgot to pick up the other ingredients that I needed.

If you want some info on how to slice & dice, PM me.

Hey Papa, as big as the pieces look, are the body pieces of the fish or the wings kind of rolled up? I have heard of the wings being eaten but not the body of the fish.

Papa D Loc: Mantweeka, Ca

plumbob wrote:

Hey Papa, as big as the pieces look, are the body pieces of the fish or the wings kind of rolled up? I have heard of the wings being eaten but not the body of the fish.

The pieces are from the wings only -- the body is just cartilage and gut.

Here's the step-by-step:

0. Cut off the tail or remove all barbs.

1. Scrape the slime off both sides with a knife.

2. Cut off the wings. Front part is cut through (top to bottom). Rear part gets cut halfway down then around the gut sack (see picture). Keep in mind that you will be cutting through cartilage battens that run outwards from spine--they cut easily with a sharp knife.

3. Trim off the thinner/outer parts of the wing.

4. Remove the skin from both sides of each wing.

5. Trim the meat off the cartilage battens (top and bottom).

I usually do most of the above in the field. I brought the one in the picture home uncut so my grandson could see and poke it.

plumbob Loc: New Windsor Maryland

Papa D wrote:

The pieces are from the wings only -- the body is ... (show quote)

Thanks for taking the time to write that up Papa D. You definitely have my curiosity up as to try it next ray catch.

nutz4fish Loc: Colchester, CT

Papa D wrote:

I've made scallops with them quite a few times but... (show quote)

I've had em both styles, and it's great, and I've never been a big fish eater. Yours look so good I'm salivatin' right now.

Papa D Loc: Mantweeka, Ca

nutz4fish wrote:

I've had em both styles, and it's great, and I've never been a big fish eater. Yours look so good I'm salivatin' right now.

Unfortunately all of the chips/fries were gone by the time I thought to take the picture. You would have been really drooling to see them plated up Pub style!

Here's my best recipe for fries...

The night before, bake scrubbed & poked spuds @ 350°F until just barely done (185°F). When cool enough to handle put them in the fridge UNCOVERED.

Take them out of the fridge about an hour before cooking and cut them steak-style size.

Deep fry at 350°F till GBD (golden brown & delicious).

Don't burn your tongue on them!

DCGravity Loc: Fairfax, VA (by way of Cleveland OH)

Nice, Papa! I never turn down the opportunity to sautee skate wings in brown butter when I haul one in surfcasting. I keep a cutting board in the cooler so I can fabricate it right away since the meat has such a short shelf life.I'll have to give your recipe a try. Thanks for posting.

NJ219bands Loc: New Jersey

Nice 👍

Retrieverman390

Looks awesome!

Papa Jack Loc: Indianapolis

I alawys find it interesting what people call "junk" fish. To me what it does nor matter to each there own.

ranger632 Loc: Near Yosemite Park Ca.

Papa D wrote:

I finally cooked the bat ray that's been on ice since last Sunday.

Most consider them a junk fish--I don't.

These are deep fried (350°F) in beer batter (1 bottle Modelo Negra + 1c flour + some of your favorite seafood seasoning).

I usually make Ceviche (Google "Alton Brown's Catfish Ceviche" for the recipe) with some of it but I forgot to pick up the other ingredients that I needed.

If you want some info on how to slice & dice, PM me.

Think I will stay with steak

40GRIT Loc: San Ramon, CA

Papa D wrote:

I finally cooked the bat ray that's been on ice since last Sunday.

Most consider them a junk fish--I don't.

These are deep fried (350°F) in beer batter (1 bottle Modelo Negra + 1c flour + some of your favorite seafood seasoning).

I usually make Ceviche (Google "Alton Brown's Catfish Ceviche" for the recipe) with some of it but I forgot to pick up the other ingredients that I needed.

If you want some info on how to slice & dice, PM me.

Very interesting Papa D and the finished product looks tasty. Tell me, do you skin them like you would a catfish?

Papa D Loc: Mantweeka, Ca

40GRIT wrote:

Very interesting Papa D and the finished product looks tasty. Tell me, do you skin them like you would a catfish?

Unfortunately you can't use pliers to pull the skin off but they skin easily with a sharp knife.