Oh for the wings of a ray.....

Prepare the fish by dredging in flour a decent sized ray wing.....
roughly cut some parboiled new spuds.......
toss them in a fry pan with garlic cloves, thyme, butter or ollie oil, or both, fry for a few minutes and pop in the oven till golden and crisp.......
melt some more butter or ollie oil or both and add some parsley and caper berries.....
more butter and oil for a good eight minutes a side for the ray wing.......
and out to the table with a selection of fresh veg.......
and a decent bottle of your favourite Gwiniegi Bourdel.