Fried skate wings
Skate is a cartilaginous fish that possesses one of the most flaky, white, sweet meats one can encounter in a fish. Along with monkfish, it is one of the "new sensation" ingredients among chefs, these days, and even though some species are now in danger due to non-sustainable fishing, skate is still inexpensive to buy.
The versatility of this fish allows it to be cooked in many different ways but today I have a super simple, easy and fast recipe - fried skate wing.
Take one wing per person, dry them with paper towels, and season with salt and pepper. Place a skillet with 2 tablespoons of canola oil over moderate high heat. Put some flour into a plate and coat the fish well, shaking the excess of flour. When the oil is hot, gently put the fish in the skillet and allow it to cook for 2 to 3 minutes, until golden brown. Turn the fish and cook for 1 or 2 minutes more. Take the skate wings to a plate covered with a paper towel, allow them to rest for a minute and transfer to a serving plate. Sprinkle with lemon juice and serve with a salad or sauteed vegetables.
A word of advice: coat the fish with flour immediately before place it in the skillet. Fish has a great amount of water and if you allow it to stand coated in flour, it will start to release its water and the flour will get moist. This will turn into a mushy crust when you fry it, instead of the crispy golden crust we are looking for.
Bon Appetit!!
The versatility of this fish allows it to be cooked in many different ways but today I have a super simple, easy and fast recipe - fried skate wing.
Take one wing per person, dry them with paper towels, and season with salt and pepper. Place a skillet with 2 tablespoons of canola oil over moderate high heat. Put some flour into a plate and coat the fish well, shaking the excess of flour. When the oil is hot, gently put the fish in the skillet and allow it to cook for 2 to 3 minutes, until golden brown. Turn the fish and cook for 1 or 2 minutes more. Take the skate wings to a plate covered with a paper towel, allow them to rest for a minute and transfer to a serving plate. Sprinkle with lemon juice and serve with a salad or sauteed vegetables.
A word of advice: coat the fish with flour immediately before place it in the skillet. Fish has a great amount of water and if you allow it to stand coated in flour, it will start to release its water and the flour will get moist. This will turn into a mushy crust when you fry it, instead of the crispy golden crust we are looking for.
Bon Appetit!!
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