Bronzed/blackened skate

[frugalfisherman]

These fillets are from a skate with about a 2 foot wing span. As with a fluke you get a decent piece from the back and smaller from the belly. 1= sprinkle with your favorite cajun seasoning( I used Old Bay today but usually I like to make my own because store bought is too salty if you like a lot of seasoning). 2= cook in a little very hot olive oil, butter or a combination until desired color (I prefer mine bronzed but using all butter will blacken them). 3=drizzle with fresh lemon juice. 4=tell me this ain't good.

[MartyS]

It definitely looks good.

[kyle7683]

How do you fillet a skate?!

[frugalfisherman]

Originally Posted by kyle7683

How do you fillet a skate?!

Basicly the same as a fluke. Fillets on top and bottom with bone/cartilige in between but you do need a decent size skate to get a good fillet. Next time I do it I'll post photos.

[MartyS]

Originally Posted by Bruce C

Basicly the same as a fluke. Fillets on top and bottom with bone/cartilige in between but you do need a decent size skate to get a good fillet. Next time I do it I'll post photos.

You are getting the fillets from the wings of the skate, yes? Not the body?

[frugalfisherman]

Right on the top and bottom of wings. You can feel where the meat is.

[Life's A Beach]

How'd it taste??


I have so much meat from flounder/striper/fluke I don't know what I'd do if I started utilizing the other stuff.......Chinese?????

[frugalfisherman]

Originally Posted by Life's A Beach

How'd it taste??


I have so much meat from flounder/striper/fluke I don't know what I'd do if I started utilizing the other stuff.......Chinese?????

That recipe tastes like Old Bay with lemon on it. If you want to test skate just put it in boiling water until just cooked and taste it plain. To me it has a mild crab like flavor. It's very good as a substitute for crab when stuffing flounder.

[Reel Class]

Bruce, not for nothing, but that looks awesome!

I've heard of many restaurants in the city serving skates wings for some years I guess at some point we gotta start trying different things

[MGM]

I find that skate takes on whatever spices you use. I have ordered them at a few fancy restaurants, and my favorite is "francese". here is a recipe I modified from a chicken recipe I've used....tastes really elegant.

The trick is to get a skate large enough and a mate skilled enough to skin and remove the cartilage. There are some "how to's" on youtube, but the mate who has prepared my was like a surgeon and I haven't found any thing like what he did on the web.

Also since the skate's system works like a shark, the flesh will turn to a urea smell, so ice the skates as soon as possible, or fillet and ice asap is better.


Skate Francese

Ingredients
• 4 skinless skate wings cartilage removed
• All-purpose flour, for dredging
• Kosher salt and freshly ground black pepper
• 4 large eggs
• 3 tablespoons water
• 1/4 cup extra-virgin olive oil
• 1/2 lemon, with rind, cut in thin rounds
• 1/2 cup dry white wine, such as Pinot Grigio
• 1 cup chicken broth
• 1/2 lemon, juiced
• 2 tablespoons unsalted butter
• 1/4 cup chopped flat-leaf parsley
Directions
Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.
Dredge both sides of the skate wings in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the wings to a large platter in a single layer to keep warm.
Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the skate wings to the pan; place the lemon slices on top of the wings. Simmer gently for 2 minutes to heat the wings through. Season with salt and pepper and garnish with chopped parsley before serving.