Cornmeal-Fried Skate Wings
Recipe from Fine Cooking Magazine

The crispy coating of cornmeal keeps the skate moist on the inside. Serve these wings with lots of cold beer and your favorite cole slaw.


Cornmeal-Fried Skate Wings

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Servings: Serves four
Related Categories: Dinner, Fish and Seafood, Summer, Summer Dinners
 
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Ingredients
  • 1-1/2  pounds
    boneless, skinless skate wing
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  • 1  cup
    buttermilk
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  • 1/4  cup
    yellow cornmeal
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  • 3/4  cup
    flour
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  • 1  teaspoon
    salt
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  • 1/2  teaspoon
    freshly ground black pepper
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  • 2  tablespoons
    chopped fresh thyme, more sprigs for decoration
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  • 1  cup
    vegetable oil
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  • 2 
    lemons, cut in wedges
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  • 1/4  cup
    chopped parsley
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Directions
1.
Cut the skate into four equal pieces and let them soak in the buttermilk for a few minutes. In a shallow bowl, combine the cornmeal, flour, salt, pepper, and chopped thyme. Dredge the skate pieces in the cornmeal mixture and shake off the excess
2.
Heat the oil in a heavy skillet or frying pan over medium heat until it barely begins to smoke. Carefully add the skate to the oil in a single layer. If they won't fit in a single layer, fry them in batches. Cook for 3 to 4 minutes, until the crust is lightly browned. Turn and cook another 2 to 3 minutes.
3.
Remove the skate from the pan and drain on paper towels. Arrange the skate on plates with the lemon wedges, a few thyme sprigs, and a sprinkle of chopped parsley.

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