Fried Skate Wings With Very Quick Home Made Tartare Sauce Recipes

PAN FRIED SKATE WING

Steps:

• Pat the skate wings dry. Combine the flour, salt, and pepper. Dredge the skate wings in the flour, pressing them into it to make sure it coats each wing and gets into the creases of the skate.
• Gently shake off any excess flour from the skate wings. Place a large skillet over medium heat. Add two tablespoons of olive oil. Once the oil is hot, gently place the floured skate in the pan. Cook for 3-4 minutes, or until the bottom starts to brown. Flip, and cook for 3 -4 more minutes.
• Remove the skate from the pan and set it aside. Add the butter and capers to the pan. Cook over medium heat until the butter melts and just starts to brown. As soon as the butter starts to brown, remove the pan from the heat, stir in the lemon juice.
• Serve the skate immediately with the the lemon butter caper sauce poured over it.

SKATE WINGS WITH CAPER BUTTER SAUCE AND OLIVE OIL MASH

Steps:

• For the skate wings, dredge the skate wings in the flour.
• Heat a large frying pan until hot and add the butter and oil. When the butter is foaming, add the skate carefully and fry for 3-4 minutes on each side, or until completely cooked through.
• Meanwhile, for the sauce, place the butter into a small saucepan over a medium heat and heat until melted and just turning nut brown in colour.
• Add the lemon juice, caperberries, capers and parsley and stir through.
• For the olive oil mash, place the potatoes into a saucepan and cover with water. Bring to a simmer and cook for 10-15 minutes, or until tender, then drain and place back in the pan.
• Mash the potatoes until smooth then add the olive oil, stirring well with a wooden spoon or a whisk. Season, to taste, with salt and freshly ground black pepper.
• To serve, place the skate onto the plate. Add two spoonfuls of mash, then spoon over the caper butter.

PAN-FRIED SKATE WINGS WITH CAPERS

Steps:

• Put the skate fillets in a dish large enough to hold them in one layer. Pour the milk over them and sprinkle with salt and pepper to taste. Turn the fillets in the milk so they are coated on both sides.
• Scatter the flour over a large dish. Lightly dredge the fillets in the flour on both sides.
• Heat the oil in a large nonstick skillet over medium-high heat. When the oil is hot but not smoking, add the fillets. If it is necessary to do this in two batches, use the same oil. Saute on one side until golden brown, about 3 minutes. Turn and cook on the other side until golden brown, about 3 minutes more. When the fillets are done, transfer them to a warm platter or serving plate.
• Wipe out the pan with a paper towel and return the skillet to the heat. Melt the butter and add the red peppers, shaking the pan frequently until the butter turns light brown. Add the capers, cook briefly, and add the shallots, vinegar and parsley. Cook briefly; then stir and pour the sauce over each fillet evenly. Serve immediately.