Take the 2-minute tour ×
Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.

I was in the fish section at the local supermarket this morning. There was a pile of fish that looked really delicious. So I asked the attendant what it was. He told me it's skate wings. Having never had it before I asked him for a piece. It was really cheap. Cheaper even than the hake. When I asked him why he said it's that people don't know how to cook it, so they don't like it, so it does not sell well.

Being the first time I cook this fish, I really don't want to mess it up. What's the best way to cook it?

share|improve this question
    
If you've ever had fake scallops, you've had skate. –  Sean Hart Apr 12 '12 at 14:04
add comment

6 Answers 6

up vote 2 down vote accepted

skate benefits from very, very fast cooking and perhaps a very light breading--flour or cornmeal only, not breadcrumbs. classic accompaniments are lemon, brown butter, and capers.

beyond that, I'd google for recipes. Delia Smith had a particularly lovely one in her Summer Collection book, released in the late 80's.

share|improve this answer
1  
Isn't skate the same as ray? Contains a lot of cartilage? –  sarge_smith Aug 7 '10 at 22:30
    
It does. One eats the meat in between the bits of cartilage (if sold bone on) or just the meat (if not). I imagine one could take the bones, deep fry them, and make crackers.. –  daniel Aug 8 '10 at 5:47
add comment

I cook skate wings on the Barbie so no fish smells in the house. Take a wing, rub in some oil, butter or margarine over each side, wrap in silver foil sealing well. Place over a moderate heat and cook for five mins then turn over for another five mins. Care must be taken to keep all seams closed and the fish will steam fine in all its juices. Remove and put on a plate keeping foil still on, open and check thick end is cooked. I like to add a drop of fresh pepper and eat with a hot bread roll and butter from the Barbie too.

share|improve this answer
add comment

I just coat with flour; for less carbs, you can use whole wheat flour.

To prepare it, heat your pan to medium, use about a quarter inch of extra virgin olive oil to coat the pan. This fish cooks fast; about two minutes per side so keep an eye on it! When done, drain on a paper towel to soak up excess oil. If you like scallops, this resembles scallops and is very tender and flaky; try it and you will be hooked!

share|improve this answer
2  
I don't know if 1/4" of oil would be called "coating" the pan –  mfg May 11 '12 at 18:17
add comment

Well the classic preparation is to fry them in butter for a 2-3 minutes on each side and then stir some capers through the now browned butter and pour over the fish. Another way is to poach it gently in some court bullion for around 8-10 minutes and make the brown butter sauce separately.

share|improve this answer
add comment

I found a good resource over at Beyond Salmon
http://www.beyondsalmon.com/2007/03/mystery-of-skate-wing.html
here's a summary of the main points:

  • skate turn out best with the cartilage still attached and connective tissue removed
  • cook using direct heat in a skillet
  • cook twice as long per side as you would another fish of similar thickness
  • share|improve this answer
    add comment

    They are also very delicious when grilled on the barbecue.

    share|improve this answer
    add comment

    Your Answer

     
    discard

    By posting your answer, you agree to the privacy policy and terms of service.

    Not the answer you're looking for? Browse other questions tagged or ask your own question.