Skate Wing in Butter
Skate wing pan-fried in foaming butter until golden and caramelised, with flesh so tender it falls from the cartilage in sweet, meaty strands. Finished with nutty brown butter spooned over the top!
Ingredients
- 2 skate wings about 200-250g each, skinned
- 3 tbsp plain flour
- 80 gr unsalted butter
- 1 handful flat-leaf parsley
- salt and black pepper
- 1 lemon cut into wedges
Equipment
- frying pan preferably non-stick or well-seasoned
- double spatula or fish slice
Instructions
1. Prep the skate
- Pat the wings completely dry with kitchen paper. Season both sides generously with salt and pepper. Put the flour on a plate and dust each wing lightly on both sides, shaking off the excess.
2. Heat the pan
- Melt 40g of the butter in a large frying pan over medium-high heat. When it foams and smells nutty, you're ready.
3. Fry
- Lay the wings in prettiest side down. Cook for 5 to 6 minutes without moving them, until golden. Turn once with a wide spatula and cook another 4 to 5 minutes, until the flesh pulls easily from the cartilage.
4. Add more butter
- Add the remaining 40g butter. Let it melt and foam around the fish, basting with a spoon for a minute or so.
5. Finish and serve
- Transfer to warm plates. Pour the buttery pan juices over, scatter with parsley and a pinch of flaky salt, and serve immediately with lemon wedges.
Notes
- Ask your fishmonger to skin it for you. Skinned skate wings should look clean and white.
- Some recipes use cornflour for an even crispier crust, but plain flour is traditional and works brilliantly.
- Use a pan big enough to fit both wings without crowding. If they overlap, they'll steam rather than fry. Cook in batches if needed.
- Watch the butter carefully. If it starts to go brown too quickly, lower the heat slightly. You want golden and nutty, not burnt.