PAN FRIED SKATE WING
Inspired by a classic French Skate Wing recipe, this pan fried skate wing with butter caper sauce feels like a fancy restaurant meal at home
Provided by Marianne
Number Of Ingredients 8
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
People are scared of skate, one of the finest and most delicious fish of all. But don't be: the flesh slides away from those ribby, gelatinous bones with simplicity and ease, so do give it a try. I love it simply plain with lemon squeezed over or with tartare sauce. vThis sauce has a mayonnaise base, which in this case is made by the quick method: that is, using a whole egg and a food processor or blender. The sauce will keep in a clean screw-top jar in the refrigerator for up to a week. It can also be served with any plain-grilled fish or with fishcakes. For a change to the tartare sauce, replace the lemon juice and parsley with lime juice and fresh coriander.
Categories Quick and Easy recipes Easy meat-free recipes Fish recipes Recipes for 2
Yield Serves 2
Number Of Ingredients 15
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.
PAN FRIED SKATE WING
I love skate wings so much! I prefer pan fried skate. Plain and simple, just floured on both sides and fried golden in some butter.
Provided by June d'Arville
Categories Main Course
Time 1h
Number Of Ingredients 8
Steps:
- Rinse the skate wings under cold running tap water and then pat them dry with some kitchen paper. Pour the plain flour in a deep plate and season it with some pepper and salt. Then coat the skate on both sides with the flour and shake off the excess flour.
- Add 2 tablespoons of the unsalted butter to a large non-stick pan and place it over high heat. Once the butter has melted, add the floured skate wings.
- Sear them quickly on one side for a couple of minutes until golden brown. Then flip the wings over and brown them on the other side.
- Turn the heat lower to medium and cook the fish for another couple of minutes until cooked through. Then remove the wings and place them on clean warm plates. Pour the vinegar in the greasy pan to deglaze it.
- Drain the butter, vinegar and baked bits. Then place the pan over medium heat and add the rest of the unsalted butter.
- Let the butter brown a little and then add the lemon juice and the fresh chopped parsley. Season with a sprinkle of pepper and salt. Then take the pan off the heat and drizzle the butter sauce on top of the baked skate wings. Serve hot.
Nutrition Facts : Calories 316 kcal, ServingSize 1 serving
PAN-FRIED SKATE WINGS WITH CAPERS
Provided by Pierre Franey
Categories dinner, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
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
PAN FRIED SKATE WINGS RECIPE
Simple pan fried skate wings are a real classic heart of a dish, here they are paired with an emulsion of reduced prosecco and butter, given a vibrant boost with capers and parsley.
Provided by Brian Jones
Categories Fish and Seafood Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Prepare the skate wings by first trimming the "frilly" side with some kitchen scissors to make an even curved shape.
- Place the wing on a chopping board and feel for the bone on the tick end, it will only be on one of the two sides.
- Place a knife alongside the bone and cut to around half way through the piece of fish, you will not be able to go any further.
- Hit the knife with a wooden mallet or old rolling pin to cut through the bone then set aside.
- Dice the shallot as finely as you can.
- Heat a small saucepan (15cm) over a high heat and when it is hot, add the prosecco and shallots and reduce by half.
- Whilst the sauce is reducing mix the flour with the white pepper and salt for the fish on a flat plate.
- Dredge the wings with the flour mix and set aside.
- Heat a wide-based frying pan big enough to hold the skate wings over a high heat.
- When the pan is hot add the butter for the fish and when it foams add the skate wings.
- Cook for 3-5 minutes per side or until cooked.
- The skate is cooked when it separates easily from the "bones" with a sharp knife.
- Just before serving whisk cold butter in 3 stages into the reduced prosecco.
- Add the parsley and capers to the sauce, taste and add salt as required.
- Stir and cook for 30 seconds before serving.
Nutrition Facts : Calories 494 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 103 milligrams cholesterol, Fat 38 grams fat, Fiber 3 grams fiber, Protein 8 grams protein, SaturatedFat 22 grams saturated fat, ServingSize 1, Sodium 1537 milligrams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
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.
DINNER TONIGHT: PAN-FRIED SKATE WING WITH CAPERS RECIPE
When dipped in flour, the skate wing crisps up beautifully and the capers take care of the rest. Sure, red pepper and shallots may add some color, but it's the briny capers that really carry the sauce and help balance the creamy flesh of the skate.
Provided by Nick Kindelsperger
Time 15m
Yield 2
Number Of Ingredients 10
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.
Nutrition Facts : Calories 357 kcal, Carbohydrate 10 g, Cholesterol 104 mg, Fiber 1 g, Protein 22 g, SaturatedFat 9 g, Sodium 1402 mg, Sugar 3 g, Fat 26 g, UnsaturatedFat 0 g
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