Skate looks similar to a cross between a flounder and stingray since they live on the bottom. Skate wings are members of the ray family and cousins of sharks. They are named as such because of their pectoral fins, which resemble wings — but most people don’t realize this because skate wings are usually sold skinned and filleted.
Chefs in the United States are discovering the skating wing’s mild, sweet and succulent flavor, making it a favorite French cuisine. In saltwater, anglers catch many skates while looking for other fish, and once the skates are removed, the tough cartilage in the center is removed, and the skates are cooked gently. The flesh needs to be cooked for only a few minutes until it becomes opaque and flaky.
French-inspired skate wings are both simple and delicious, making them the perfect place to showcase the taste of the skate. Everything tastes better with skate.
What does skate taste like?
It has a firm texture and a very mild flavor. According to rumors, skate had actually been mistaken for scallops in the past, and it’s no surprise because, even though skate is generally a less expensive cut of fish, skate wings have a similar texture to scallops if one is able to imagine it a little.
How to cook skate wings
The easiest way to prepare skate wings is to pan-fry them with a lemony caper butter sauce, which is very similar to the meunière style.
You need the following ingredients!
- I cut and skinned four skate wings weighing approximately 1 1/2 pounds
- with Kosher salt, according to taste
- and divided the butter into 4 portions
- and dusted with two teaspoons of all-purpose flour
- soaked in 1/4-cup white wine
- wine, garnished with finely chopped chives
In this method, the skate wing is quickly coated with flour to make it crispy in the pan but not so heavy that it feels deep fried or heavily breaded. Additionally, the flour gives the butter pan sauce a bit of thickness.
- Dry the skate wings with a towel. Prepare the flour by mixing flour, salt, and pepper. Make sure the flour coats each wing and gets into the creases of the skate by dredging it into the flour and pressing it on.
- Remove any leftover flour with a soft cloth. Heat over medium heat in a large skillet. Drizzle the oil over the pan. Place the floured skate in the hot oil once it is hot—Brown the bottom for about three minutes. Flip and cook for another three to four minutes.
- Take the skate out of the pan and set it aside. In the same pan, add the butter and capers. Let the butter melt and start to brown over medium heat. Immediately after the butter begins to brown, remove the pan from the heat and add the lemon juice.
- As soon as you have served the skate, pour the lemon butter caper sauce over it.
The following are the steps for cooking skate wings! It should make cooking easier for you!
Skate Wings: How to Serve Them
The flavor of skate wings with brown butter goes well with mashed potatoes or rice, but if you still want to keep with the French theme, why not make an egg and cheese gratin dauphinoise recipe?
A glass of excellent white wine is the perfect accompaniment with this brown butter skate. Sancerre or Greek Assyrtiko is the perfect wine pairing.
The Best Way to Store Skate Fish
If covered in the refrigerator, skate fish will last for two or three days. In a skillet, add a little more butter and reheat gently in the oven or over low heat in a foil-covered oven.