Pan Fried Skate Wing 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.

FRIED SKATE WINGS WITH VERY QUICK HOME-MADE TARTARE SAUCE

Steps:

• Begin by making the tartare sauce. Break the egg into the bowl of the processor, add the salt, garlic and mustard powder, then switch the motor on and, through the feeder tube, add the oil in a thin, steady trickle, pouring it as slowly as you can (which even then takes only about 2 minutes). When the oil is in and the sauce has thickened, add some pepper and all the other ingredients. Now switch on the pulse button and pulse until the ingredients are chopped - as coarsely or as finely as you want. Lastly, taste to check the seasoning, then transfer to a serving bowl. You can also watch how to make tartare sauce in our cookery School Video on this page. When you are ready to cook the skate wings, take the frying pan and put it over a gentle heat to warm up while you wipe the fish with kitchen paper and coat them with a light dusting of the seasoned flour. Now turn the heat up to high, add the oil to the pan and, as soon as it's really hot, add the skate wings. Reduce the heat to medium and fry them for 4-5 minutes on each side, depending on their size and thickness. To test if they are cooked, slide the tip of a sharp knife in and push to see if the flesh parts from the bone easily and looks creamy-white. When the fish is ready, remove it to warm serving plates, garnish with the parsley and serve with the tartare sauce and lemon wedges to squeeze over.

DINNER TONIGHT: PAN-FRIED SKATE WING WITH CAPERS RECIPE

Steps:

• Pour the milk into a medium sized bowl, along with a pinch of salt and pepper. Add the flour to a plate. Pour the oil into a non-stick skillet set over medium-high heat. Place the skate wings in the milk, dredge them evenly in the flour, and then place them in the skillet. Cook for 3 minutes per side. Set aside on a clean plate when done.
• Wipe out the skillet, and then add the butter and turn the heat to medium-high. When melted, add the red pepper. Cook for 30 seconds to 1 minute, or until the butter turns a light brown. Add the capers and cook for another 30 seconds or so. Finally, add the shallots and the vinegar. Cook for 30 seconds, stir well, and then pour the sauce over each skate wing.

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.