Cooking Skate Wings Delia Smith Recipes

FRIED SKATE WINGS WITH VERY QUICK HOME-MADE TARTARE SAUCE

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.

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.

PAN-FRIED SKATE WINGS WITH CAPERS

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.