Do you like fish?
Have you ever tasted skate before? I have to say that I absolutely love skate wings. Skate is quite popular in Belgium. But it’s getting harder and harder to find it in supermarkets, at markets or at the fishmonger’s. But then if you see them for sale, skate can be quite pricy. So pricy that it has become a real delicacy!
Fried Skate Wings in Butter Sauce Recipe
I have to admit that if the price is too high, then we usually buy another type of cheaper flat fish such as plaice. So whenever I see them at my fishmonger’s at a decent price, come rain or shine: I am making fried skate at home that day!
A classic way to serve skate in Belgium, is pan fried skate in a caper and lemon sauce. We call it ‘rog met kappertjes’ in Flemish, ‘raie aux câpres’ in French. I love that dish, I should make that next and put it on my website here! I was just googling skate and it turns out that there is a difference between skate and ray!
Ray & Skate
Did you know that? It’s got something to do with the texture, apparently skate is smoother while ray is a tad more slimier.
I like to keep my skate dinner plain and simple. Just floured on both sides and fried golden in a little butter for a couple of minutes. Just a tad of vinegar in the end and sprinkled with chopped parsley and… the most delicious grey North Sea shrimp (also known as brown shrimp).
Hurry up, dinner is served! It really doesn’t need more than that! Oh maybe I’d make an exception: I once ordered sting ray with red curry in Singapore.
Do you love brown shrimp?
Then also check out my shrimp stuffed tomatoes!
- 2 medium skate wings
- 2 tbsp unsalted butter
- 3 tbsp plain flour
- 3 tbsp fresh parsley chopped
- 1 tbsp lemon juice
- 2 tbsp red wine vinegar
- Rinse the skate wings under cold running tap water and then pat them dry with some kitchen paper.
- Pour the plain flour in a deep plate and season it with some pepper and salt. Then coat the skate on both sides with the flour and shake off the excess flour.
- Add 2 tablespoons of the unsalted butter to a large non-stick pan and place it over high heat. Once the butter has melted, add the floured skate wings.
- Sear them quickly on one side for a couple of minutes until golden brown. Then flip the wings over and brown them on the other side.
- Turn the heat lower to medium and cook the fish for another couple of minutes until cooked through. Then remove the wings and place them on clean warm plates. Pour the vinegar in the greasy pan to deglaze it.
- Drain the butter, vinegar and baked bits. Then place the pan over medium heat and add the rest of the unsalted butter.
- Let the butter brown a little and then add the lemon juice and the fresh chopped parsley. Season with a sprinkle of pepper and salt. Then take the pan off the heat and drizzle the butter sauce on top of the baked skate wings. Serve hot.