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–+ servings

Skate Wing in Butter

Dinner
Buttery skate wing with golden, crispy edges and flesh so tender it falls off the cartilage in sweet, meaty strands. The fish gets a light flour coating, then pan-fries in foaming butter until it's caramelised and gorgeous. More butter goes in at the end, nutty, rich, and soaking into every crevice. Proper comfort food that feels fancy but takes twenty minutes.
Skate Wing recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 2

Ingredients 

Equipment

Instructions

  1. 1. Prep the skate
    Pat the skate wings completely dry with kitchen paper. Season both sides generously with salt and black pepper. Put the flour on a plate and dust each wing lightly on both sides, shaking off any excess.
    The drier the fish, the better it'll crisp up. Don't skip the paper towel step.
  2. 2. Heat the pan
    Melt 40g of the butter in a large frying pan over medium-high heat. When it starts to foam and smell nutty, you're ready to cook.
    You want the butter hot enough to sizzle when the fish hits it, but not so hot it burns immediately. Medium-high is the sweet spot.
  3. 3. Fry the skate
    Carefully lay the skate wings in the pan, prettiest side down. Cook for 5-6 minutes without moving them, you want that golden crust to form. Flip gently with a wide spatula and cook for another 4-5 minutes on the other side.
    Skate cooks quickly. The flesh should flake easily from the cartilage when it's done. If you've got thick wings, give them an extra minute or two.
  4. 4. Add more butter
    When the skate is cooked through and golden on both sides, add the remaining 40g butter to the pan. Let it melt and foam around the fish, basting it with a spoon for a minute or so.
    This second hit of butter is what makes the dish. It soaks into the fish and creates that glossy, rich finish you see in French bistros.
  5. 5. Finish and serve
    Transfer the skate to warm plates. Pour the buttery pan juices over the top, scatter with fresh parsley, and add a good pinch of flaky sea salt. Serve immediately with lemon wedges on the side.
    The lemon's essential, a good squeeze cuts through all that butter and makes the fish taste phenomenal.

Notes

  • Ask your fishmonger to skin it for you. Skinned skate wings should look clean and white.
  • Some recipes use cornflour for an even crispier crust, but plain flour is traditional and works brilliantly.
  • Use a pan big enough to fit both wings without crowding. If they overlap, they'll steam rather than fry. Cook in batches if needed.
  • Watch the butter carefully. If it starts to go brown too quickly, lower the heat slightly. You want golden and nutty, not burnt.