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Chef Maxwell's Stinger Caesar Salad

Caesar Salad ingredients

1 tablespoon garlic, chopped
2 eggs
4 ounces parmesan cheese, grated
2 ounces balsamic vinegar
2 ounces red wine vinegar
1 tablespoon whole-grain mustard
1 tablespoon Dijon-style mustard

 

1 ounce anchovy fillets, chopped
1 tablespoon salt
1 teaspoon pepper
3 cups olive oil
Mixed greens
1 tomato, cut into wedges

Combine the garlic, eggs, cheese, vinegars, mustards and anchovies in the bowl of a food processor and process until smooth, approximately 1 minute. With the machine running slowly, begin adding the oil to form an emulsion. Continue until all the oil is incorporated. Add cheese, salt and pepper and stir with a whisk.

Stinger Ingredients

2 cups canola oil, for frying
6 ounces Chesapeake Ray, cut into strips
1 2/2 cups all-purpose flour
½ teaspoon ground coriander
Salt and pepper

 

½ teaspoon garlic powder
½ teaspoon onion powder
1 egg, beaten
1 cup milk
1 ½ cups Panko

Season the flour with the coriander, salt, pepper, garlic powder and onion powder. Whisk the egg and milk together. Dredge the ray strips in the seasoned flour. Dip them in the egg/milk mixture and dredge in the panko. Fry the strips in small batches in hot oil just until browned.