Wow! Skate wings are so delicious! I found these at Newman’s Fish Market on NW 21st inside the City Market. The fish monger was so helpful, pleasant, and positive. I really recommend a visit. If you haven’t tried skate before it’s like a mini sting ray. The wings are ribbed and shaped like angel’s wings. They taste very similar to razor clams, but are tender like sole rather than chewy like a clam. I prepared them in the French Meuniere style, which sounds impressive, but it is really just a simple butter and lemon sauce. Serves 4-6
- 1 1/2 lbs. skate wings, filled and boned
- salt and pepper
- 1/4-1/2 C. flour
- 4 T. butter, divided
- Juice and zest of 1 lemon
- 2-3 T. chopped, fresh parsley
- lemon wedges for serving
Heat the oven to its lowest temperature; mine is 170 degrees. Heat a large skillet over medium heat. Lay the skate wings out on a cutting board and season with salt and pepper. Place the flour on a plate and dredge the skate wings in the flour, shaking off the excess. Melt 1 T. of the butter in the skillet and fry two of the skate wings in the butter for about three minutes per side, or until golden brown.
Add a little more butter and continue cooking the wings, working in batches. Place the finished wings on a plate and keep in the warm oven until all the wings are cooked. Melt the last 1 or two T. of butter in the skillet and add the lemon zest and juice. Stir quickly and pour over the wings. Top with the fresh parsley, season again with salt and pepper, and serve with the lemon wedges.