Skate Wing

Skate wing just sounds cool, doesn't it? It looks pretty interesting, too.



It really is the "wing" of a skate, which is a type of ray. Kind of strange, but very delicious. I wanted to make lamb kefta last night, but Peter announced that he was taking control of dinner (which really means he buys the food for me to make) and came home with skate, asparagus, and potatoes for mashed potatoes. Boys love mashed potatoes. I had never made skate before, but it's pretty similar to other white fish - it cooks quickly and only needs very simple flavors. And it's inexpensive, too - a little less than a pound cost about $7.

Serves 2
a little under a pound of skate wing
kosher salt
3/4 cup all-purpose flour
1/2 teaspoon hot paprika (optional)
2 tablespoons butter
freshly squeezed lemon juice

The piece of skate I was working with was one big piece, so I cut it in half. Lightly salt both sides of the fish. Mix together the flour and paprika on a large plate.



Dredge the fish in the flour mixture, thoroughly covering both sides. Heat a large skillet over medium heat. Once skillet is hot melt the butter and add the fish.



Let the fish cook for about 4 minutes, and don't move it until you're ready to flip it over. It should have a nice golden color.



Let cook for another 4 minutes or so until the same golden color is achieved on the other side. Remove from pan, add a bit of freshly squeezed lemon juice, and serve.



Skate has the mild, light flavor of white fish but a little bit meatier texture. Not quite like lobster or crab, but definitely not flaky like cod or halibut or sole. Some of the recipes I saw suggested for the skate to be served with aioli, which sounds pretty good. And you can do almost any vegetable or grain on the side. I think skate will be appearing on my weeknight menus more regularly.