TravelTalkOnline Forums People Talk Recipes Pan-Fried Skate Wings with Capers

I have used this recipe whenever I can find Skate Wings (or we catch a couple)...
Easy to skin and/or slice off the wingbone...
The have a flavor and texture very similar to Scallops...
(actually, sometimes you will find what is labeled as scallops in the store or a restaurant are actually skate plugs)...
Very Tasty!

[color:"blue"]Pan-Fried Skate Wings with Capers[/color]

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



1. 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.

2. Scatter the flour over a large dish. Lightly dredge the fillets on both sides in the flour.

3. Heat the oil in a large nonstick skillet over medium-high setting.
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.
Sauté 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.

4. Wipe out the pan with a paper towel and return it 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.

WOW.....just saw a chef on Foodnetwork make this yesterday!! Never knew Skate was popular. The jury's still out. Don't know if I'm that adventurous.....but working on it! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />
She also made Brussel sprout leaves tossed in a frying pan with oil/garlic then mixed with spaghetti squash. It looked awesome.


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Do you remember the show? I'd like to see the recipe...

You really should try it, it's excellent...
very sweet white flesh when cooked...
but you have to be careful not to overcook, or it can get very stringy & tough if overdone...

I just did a search on foodtv.com...
This recipe (Chesapeake Bay Skate Wing) from Bobby Flay sounds very good...

Brian, The show on foodnetwork was "secrets of a restaurant chef" with Anne Burell. She used to be Mario Batalis sous chef on Iron Chef. Very talented chef.

That's it! She's great! She's different......sort of the female Guy Fieri on
Foodnetwork! Good stuff, too!


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

We were making Skate Wings 30 years ago at a seafood restaurant in Boston. What memories of the smell as they cooked. The only thing we did differently was to finish them in the oven. Another great dish in this vein is Cod Fish Cheeks. They are cooked the same way except lemon juice instead of vinegar

Brian
May be a silly question however what are skate wings? Are they bought fresh or frozen?
Thanks
Mary

Hi Mary,
Skate wings come from Skate!
a relitave of sharks, like sting rays...
Here's a picx of a skate... you only eat the "wings"...


I have always bought them fresh... I have never seen them frozen... or mostly caught them ourselves...
(Deb freaked when she caught her first one!)
The key is smell... if you ever find them in a supermarket or fish monger...
ask to smell them...
if you smell any scent of ammonia... DON'T BUY THEM!... they are OLD... they will taste like... well piss...
If they only have a "very slight" smell of ammonia, you can neutralize it with Lemon or Lime... (acid vs. alkaline)...

Thanks Brian
I'll check with our fish monger as we have no sharks here that are fresh-sounds like a great recipe though
Mary
Thanks for the photo