Crispy Fried Stingray Bites
Tender stingray pieces coated in a golden, crispy batter. This classic Chinese seafood dish delivers satisfying crunch with juicy, flavorful fish inside. Perfect as an appetizer or main course with steamed rice.
Story
Stingray has a unique texture similar to shark or skate—firm yet delicate when cooked. The key to success is thoroughly drying the fish before marinating, and ensuring your oil is hot enough before frying. Look for fresh stingray with bright flesh and minimal odor.
Ingredients
Stingray fillets
300g, cut into bite-sized pieces
Light soy sauce
2 tablespoons
Vegetable oil
1 tablespoon
Salt
1/2 teaspoon
Green onions
3 stalks, finely chopped
Egg
1 large, beaten
Tempura flour or crispy fry coating
1 cup
Oil for deep frying
enough for 2-inch depth
Instructions
1
Prep the stingray
Cut the stingray fillets into manageable bite-sized pieces, about 2 inches each. Pat completely dry with paper towels—this removes excess moisture that would otherwise prevent proper browning. Place in a mixing bowl.
2
Marinate the fish
Drizzle soy sauce and vegetable oil over the fish pieces, then sprinkle with salt. Toss to coat evenly. Let sit at room temperature for 5 minutes, then cover and refrigerate for 1 hour. This allows the flavors to penetrate the flesh.
3
Drain and season
After marinating, pour off any accumulated liquid from the bowl. Add the chopped green onions and gently fold them into the fish pieces.
4
Make the batter
Pour the beaten egg into a separate bowl. Add half the tempura flour and stir until you have a thick, lump-free batter. The consistency should coat the back of a spoon.
5
Coat and fry
Working in batches, drop fish pieces into the batter and toss to coat. Transfer to the remaining flour and turn until evenly covered. Heat oil to 350°F (175°C). Carefully add coated fish—don't crowd the pot. Fry until golden brown, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels. Serve immediately.
