Do you like fish?
Have you ever tasted skate before?
I have to say that I absolutely love skate wings. Skate is quite a popular fish in Belgium. But it’s getting harder and harder to find it in supermarkets, at markets or at the fishmonger’s. Which is a total pity of course because I would love to put that delicacy at least once every month on our dinner menu.
But then if you see them for sale, skate can be quite pricy.
So pricy that it has become an expensive delicacy! Lemon sole and turbot used to be expensive fish of the same flounder type, but skate prices have gone up so much that lemon sole is sometimes a cheaper option.
Last time we bought and pan fried skate here at home, that must have been two months ago. Apparently there’s not really a season for skate but I suspect that fishermen can only catch skate in particular months to give the fish time to breed. Laws and regulations for catching fish in Belgium can be very strict.
How often do you prepare fish at home?
In Spain we easily eat fresh fish three to four times a week. But here in Belgium it isn’t that straightforward. Perhaps two to three times a month maybe. And we usually go for cod fish, trout or salmon.
The usual stuff.
In Spain we are spoiled with a better choice of fresh fish: sea bream, sea bass, sardines, snapper and excellent seafood such as clams, squid and prawns.
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. But whenever I see skate fish 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 traditional caper and lemon sauce.
We call it ‘rog met kappertjes’ in Flemish, ‘raie aux câpres’ in French. I love that dish a lot, I should make that next time I find skate and then put that recipe on my website here as well!
I was just googling skate and it turns out that there is a difference between skate and ray!
Did you know that?
Ray & Skate: What’s the Difference?
Do you say ray or skate?
Because strictly theoretically both fish are a little different.
And if I did my research and homework well, then it’s got something to do with the texture of the fish. Apparently skate is smoother while ray is a tad more slimier. I guess that untrained eyes wouldn’t see the difference between both fish.
I like to keep my skate dinner plain and simple.
What I like to do is lightly flour the skate wing on both sides and then fry it golden in a little melted butter for a couple of minutes. Just a tad of vinegar in the end and a sprinkle of freshly chopped parsley and… the most delicious grey North Sea shrimp (also known as brown shrimp).
Hurry up, this fried skate dinner is about to be 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!
Fried Skate Wings in Butter Sauce Recipe
- 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.