Fried Ray Fin Recipe with Olive Oil, Salt, and Lemon Juice

Fried Ray Fin

Fried Ray Fin Recipe with Olive Oil, Salt, and Lemon Juice
Preparation time: 10 minutes | Cooking time: 6 minutes | Servings: 2


Fried Ray Fin
Fried Ray Fin

Fried ray fin is a delicious and simple dish that is perfect for seafood lovers. The tender and flavorful fish is cooked to perfection with just a few ingredients. In this recipe, we will show you how to make this dish in no time!


Fried ray fin is a traditional dish that has been enjoyed for generations. It is a popular seafood dish in many coastal regions around the world. The recipe has been passed down through families and is a favorite among seafood enthusiasts.


How to prepare

  1. Heat approximately 2 tbsp of olive oil in a frying pan with a lid.
  2. Season the fish with a small amount of salt to enhance the flavor, then place it in the pan with the lid on for about 3 minutes. Flip the fish over and repeat the process.
  3. Ensure that the fish is fully cooked. At this stage, the fish will be very tender and easy to cut.
  4. Sprinkle some lemon juice over the fish and it is ready to be served!
  5. For added flavor, you can also add garlic to the hot oil about a minute before adding the fish.
  6. This fish has a relatively light taste, so feel free to serve it with any accompaniments of your choice!


  • Add herbs such as parsley or dill for a fresh and aromatic twist.
  • Try using different seasonings such as paprika or cayenne pepper for a spicy kick.
  • Serve the fish with a homemade tartar sauce or aioli for a creamy accompaniment.

Cooking Tips & Tricks

Make sure to season the fish well with salt to enhance the flavor.

- Use a frying pan with a lid to ensure that the fish cooks evenly.

- Adding garlic to the hot oil before adding the fish can add an extra layer of flavor.

- Be careful not to overcook the fish, as it can become tough and dry.

Serving Suggestions

Fried ray fin can be served with a side of steamed vegetables, rice, or a fresh salad. It pairs well with a squeeze of lemon juice for added flavor.

Cooking Techniques

Frying the fish in olive oil ensures that it cooks evenly and retains its moisture. Using a lid on the frying pan helps to trap the heat and cook the fish faster.

Ingredient Substitutions

If you don't have ray fin, you can use any other white fish such as cod or haddock. You can also use vegetable oil instead of olive oil for frying.

Make Ahead Tips

You can season the fish ahead of time and store it in the refrigerator until you are ready to cook it. This can help to save time when preparing the dish.

Presentation Ideas

Serve the fried ray fin on a bed of greens with a lemon wedge for a simple and elegant presentation. You can also garnish the dish with fresh herbs for a pop of color.

Pairing Recommendations

Fried ray fin pairs well with a crisp white wine such as Sauvignon Blanc or Pinot Grigio. It also goes well with a light beer or sparkling water.

Storage and Reheating Instructions

Leftover fried ray fin can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply place the fish in a hot pan with a little oil and cook until heated through.

Nutrition Information

Calories per serving

One serving of fried ray fin contains approximately 200 calories.


There are minimal carbohydrates in fried ray fin, making it a great option for those following a low-carb diet.


The olive oil used in this recipe adds healthy fats to the dish, which are essential for a balanced diet.


Ray fin is a good source of protein, which is important for muscle growth and repair.

Vitamins and minerals

Ray fin is rich in vitamins and minerals, including vitamin D, vitamin B12, and selenium.


This dish contains fish and may not be suitable for those with seafood allergies.


Fried ray fin is a nutritious and delicious dish that is rich in protein, vitamins, and minerals. It is a healthy option for seafood lovers.


Fried ray fin is a delicious and nutritious seafood dish that is easy to make. With just a few simple ingredients, you can create a flavorful and tender fish that is perfect for any occasion. Enjoy this dish with your favorite sides and a glass of wine for a satisfying meal!

How did I get this recipe?

The first time I saw this recipe, I was immediately captivated. It was a warm summer day, and I was visiting my dear friend Martha in the coastal town of Rockport. Martha was known for her incredible seafood dishes, and that day she was preparing fried ray fin for lunch.

As soon as I walked into her kitchen, I was hit with the delicious aroma of garlic and butter sizzling in a pan. Martha greeted me with a warm smile and handed me a glass of chilled white wine. She seemed to sense my curiosity about what she was cooking, and without missing a beat, she launched into the story of how she had learned to make this dish.

"It all started many years ago when I was a young bride living in New Orleans," Martha began, her eyes sparkling with memories. "I had just moved there with my husband, and I was eager to learn how to cook the local cuisine. One day, while browsing through a local market, I came across a vendor selling fresh ray fin. Intrigued, I decided to give it a try."

Martha went on to explain how she had struck up a conversation with the vendor, who shared with her his family recipe for fried ray fin. It was a simple yet flavorful dish, requiring only a few ingredients but a lot of care and attention to detail. Martha had taken notes as the vendor talked, scribbling down each step and ingredient, eager to recreate the dish in her own kitchen.

"After that day, I made fried ray fin for my husband and myself at least once a week," Martha reminisced. "It quickly became one of our favorite meals, and I was always proud to serve it to guests. The flavors of the dish reminded me of the warm, sunny days in New Orleans, and it became a comforting and familiar staple in our home."

As Martha finished her story, she placed a piping hot plate of fried ray fin in front of me, the golden brown fish glistening with butter and garlic. My mouth watered at the sight, and I eagerly dug in, savoring the crispy texture and delicate flavor of the dish. It was love at first bite.

From that day on, I knew I had to learn how to make fried ray fin for myself. I begged Martha to teach me her recipe, and she graciously agreed. We spent hours in her kitchen, chopping and sautéing and frying, until I felt confident enough to recreate the dish on my own.

Over the years, I have made fried ray fin countless times, always thinking of Martha and the vendor in New Orleans who had inspired me to learn how to cook this delicious dish. Each time I make it, I am transported back to that warm summer day in Rockport, surrounded by good food and even better company.

And now, as I sit in my own kitchen, preparing fried ray fin for my grandchildren, I can't help but smile at the thought of passing on this recipe to the next generation. It is a dish that holds a special place in my heart, a reminder of the friendships and memories that have shaped my love for cooking.

As I watch my grandchildren eagerly dig into their plates of fried ray fin, I know that this recipe will continue to hold a special place in our family for years to come. And as I take a bite of the crispy, flavorful fish, I am grateful for the people and places that have taught me the joy of cooking and sharing good food with loved ones.


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