FRIED STINGRAY WINGS
Step 1: Clean the wings
- Fillet out 4 steaks: 2 on the topside of each wing, 2 on the bottom side of each wing.
- Slide knife down the gristle area in the middle to remove the steaks, then flip steak over and slide knife down the skin side to take the skin off. There's just meat left.
- Cut into smaller pieces. (some people say cutting them into circles and grilling them tastes like scallops)
Step 2: Batter the wings
- Your favorite fish fry batter will work well, or use cornmeal and flour.
- Coat wings with buttermilk or whipped eggs prior to battering for better results.
Step 3: Fry the wings
- Pan fry or deep fry the wings until golden brown, typically takes 2-3 minutes depending on how thick the wings are.
BROILED SHARK STEAKS
Step 1: Clean the shark
- Remove guts and fins
- "De-bone" fillets like you would most other fish (they have cartilage rather than bones, but it has a similar feel while filleting).
- Cut elongated fillets into ~ 10-16 oz steaks (scale on our Fish & Game Vacuum Sealer works great for measuring)
Step 2: Marinate the shark steaks
Mix the following ingredients together into a bag (portions are good for one 16 oz shark steak):
- 1/4 c. olive oil
- 3 tbsp. soy sauce
- 1 tbsp. Dijon mustard
- 1 tbsp. lemon juice
- 1 clove garlic, minced
- 1 tsp. minced ginger
- 1/4 tsp. pepper
Put shark steak into bag, let sit in refrigerator for approx 1 hour.
Step 3: Broil
- Broil shark on the top rack, approx. 3 minutes per side @ 400 degrees, or until fully cooked.
REDFISH ON THE HALF SHELL
Step 1: Clean the redfish fillets
- A rigid fillet knife or tough Filletzall blade works best for cutting through the thick scales.
- Leave the outer layer of skin on, but descale the outer layer.
Step 2: Season with garlic, salt, and pepper.
Step 3: Put on grill, baste with butter as it cooks through.