Skate Wing Schnitzel Recipes

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SKATE WING SCHNITZEL



Skate Wing Schnitzel image

Provided by Adam Evans

Categories     Fish     Herb     Quick & Easy     Dinner     Seafood     Pan-Fry     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 12

6 cups torn country-style bread
2 large eggs, beaten to blend
1 cup all-purpose flour
1/2 cup finely chopped fresh herbs (such as flat-leaf parsley, chives, and/or tarragon), divided
Kosher salt, freshly ground pepper
4 6-ounce skate wing fillets
1/2 cup olive oil
1/4 cup (1/2 stick) unsalted butter
2 tablespoons drained capers
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
Lemon wedges (for serving; optional)

Steps:

  • Pulse bread in a food processor until semi-fine crumbs form. Place breadcrumbs, eggs, and flour in separate shallow bowls. Mix 1/4 cup herbs into breadcrumbs; season with salt and pepper.
  • Season skate with salt and pepper. Dredge skate in flour, shaking off excess, coat with egg, letting excess drip back into bowl, and coat with breadcrumbs; transfer to a plate.
  • Heat oil in a large cast-iron or other heavy skillet over medium-high heat. Working in batches, sauté skate until golden brown and just cooked through, about 2 minutes per side. Transfer to a paper towel-lined plate; season with salt.
  • Pour off oil in pan; heat butter, stirring occasionally, until foaming and starting to brown, about 3 minutes. Whisk in capers, lemon juice, mustard, and remaining 1/4 cup herbs.
  • Drizzle skate with brown butter sauce and serve with lemon wedges, if desired.

PAN-FRIED SKATE WINGS WITH CAPERS



Pan-Fried Skate Wings With Capers image

Provided by Pierre Franey

Categories     dinner, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

4 boneless, skinless skate wings, about 1 1/2 pounds total
1/2 cup milk
Salt and freshly ground pepper to taste
4 tablespoons all-purpose flour for dredging
3 tablespoons vegetable or corn oil
4 tablespoons butter
1/2 cup sweet red peppers cut into 1/4-inch cubes
1/3 cup drained capers
2 tablespoons finely chopped shallots
2 tablespoons red wine vinegar
4 tablespoons finely chopped parsley

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.

Nutrition Facts : @context http, Calories 419, UnsaturatedFat 15 grams, Carbohydrate 11 grams, Fat 28 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 11 grams, Sodium 646 milligrams, Sugar 3 grams, TransFat 0 grams

SAUTéED SKATE WING



Sautéed Skate Wing image

Try this technique with any mild, flaky white fish, including sole, tilapia, or turbot, all of which work nicely with the sauce. Brown butter-or buerre noisette, created when butter is cooked until the milk solids turn golden brown-is one of those à la minute (cooked to order) sauces that should be a part of any home cook's repertoire, since it can be altered in countless ways. Nuts are classically paired with browned butter, as their flavors are complementary; citrus juice or wine balances the richness; and other ingredients, such as herbs, provide complexity. Since this recipe is so quick to prepare, you need to have your mise en place at the ready before you heat the pan. Toast and chop the hazelnuts, suprême the citrus, and put salt, pepper, and flour in separate dishes (for seasoning and dredging the fish) set near the stove.

Yield Serves 4

Number Of Ingredients 9

4 small skate wings, each cut into 2 equal pieces
Coarse salt and freshly ground pepper
1/2 cup wondra or all-purpose flour
1/4 cup sunflower or other neutral-tasting oil
4 tablespoons (1/2 stick) unsalted butter, cut into tablespoons
1/3 cup lightly toasted blanched hazelnuts, coarsely chopped
4 sprigs thyme
1 teaspoon fresh lemon juice
1 small pink grapefruit, suprêmed (page 34) and juice reserved (to yield 12 segments and 2 tablespoons juice)

Steps:

  • Dredge Heat a large sauté pan over medium-high heat as you season skate with salt and pepper and then dredge in flour, shaking off excess.
  • Sauté When pan is hot, add oil and heat until shimmering. Add skate pieces, working in batches to avoid crowding the pan, and sauté until fish is golden brown underneath, 1 1/2 to 2 minutes. Carefully turn pieces over with a fish spatula and reduce heat to medium. Cook until fish is uniformly opaque and browned on the other side, about 1 1/2 minutes more. Transfer to a plate and cover to keep warm.
  • Brown butter Wipe pan with paper towels and set over medium-low heat. Drop butter pieces into pan and swirl constantly (to cook evenly) until butter is melted and golden brown, 30 to 60 seconds. Stir in thyme and citrus juices; the butter will spatter a bit. Add hazelnuts, then remove from heat.
  • Serve Divide skate pieces among plates, arrange three grapefruit segments over each serving, and drizzle evenly with hazelnut brown butter. Serve immediately.
  • Skate is a type of ray fish, with flat pectoral fins (called wings) that give it a batlike appearance. The wings are the most desirable part of the fish, with a delicate, flaky texture. They are most commonly sautéed and served with brown butter and capers.

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  • Pulse bread in a food processor until semi-fine crumbs form. Place breadcrumbs, eggs, and flour in separate shallow bowls. Mix ¼ cup herbs into breadcrumbs; season with salt and pepper.
  • Season skate with salt and pepper. Dredge skate in flour, shaking off excess, coat with egg, letting excess drip back into bowl, and coat with breadcrumbs; transfer to a plate.
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  • Pour off oil in pan; heat butter, stirring occasionally, until foaming and starting to brown, about 3 minutes. Whisk in capers, lemon juice, mustard, and remaining ¼ cup herbs.

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