Poached Ray

• 1

  Arrange the ray wings in a single layer in a deep skillet. Pour enough water to fully cover the ray wings into the pan along with a 1/2 cup of vinegar for every four wings. Add seasonings, if desired. Try using fresh herbs like thyme and parsley or simple seasonings like salt and pepper.

• 2

  Bring water to a gentle simmer and cook, partially covered, for approximately three minutes. Raise the heat, bring the water to a rolling boil and immediately remove the skillet from the heat. Let ray wings sit until the fish is just done, approximately five minutes. The fish will be opaque in appearance and flake easily with a fork when done.

• 3

  Carefully remove the ray wings and drain on paper towels. If desired, prepare a simple sauce to serve on top of the ray wings by melting butter over medium heat and adding capers and seasonings to flavor. Try serving with boiled potatoes or oven-roasted asparagus.

Pan-Fried Ray

• 1

  Arrange ray wings in a dish large enough to hold them all in one layer. Pour milk over the ray wings and turn to coat on both sides.

• 2

  Scatter enough flour to completely coat the ray wings in a separate, shallow dish. Add seasonings to flour and stir to mix, if desired. Try seasoning with salt and pepper or herbs like basil and parsley. Lightly dredge the ray wings in the flour on both sides.

• 3

  Heat a small amount of oil in a large skillet over medium-high heat. When the oil is hot but not smoking, add the ray wings, one at a time. Fry until golden brown, approximately three minutes. Flip the ray wings and cook on the other side until golden brown, approximately three more minutes.

• 4

  Remove the ray wings from skillet and set on paper towels to absorb any excess oil. If desired, prepare a simple sauce to serve on top of the ray wings by melting butter over medium heat and adding capers and seasonings to flavor. Try serving with fried potatoes, sauteed spinach or fava beans.