Skate Recipes

Ingredients

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Skate Wings

1 pound skate wings, skinned, trimmed, and cut into 2–3 ounce medallions

8 ounces thai yellow curry sauce, divided

1 tablespoon yellow curry powder

¼ – ½ cup of flour (if desired)

1 teaspoon kosher salt

1–2 ounces cooking oil

4 ounces coconut milk

2 ounces unsalted butter

Sticky Coconut Rice

½ vidalia onion, ¼ -inch diced

1–2 ounces cooking oil

16 ounces coconut milk

1 cup rice (sticky or sushi rice is ideal, but Jasmine works too)

1 tablespoon salt

1 teaspoon granulated sugar

1 teaspoon fresh coriander

Tomato-Masala Chutney

½ Vidalia onion, julienned

2 cloves garlic, peeled and julienned

4 ounces canned tomatoes, peeled and diced

1 teaspoon Thai chili paste (if desired)

3 teaspoons garam masala spice (ground)

1 teaspoon granulated sugar

1 teaspoon cumin

1 teaspoon coriander

1 tablespoon kosher salt

Directions

Skate Wings

1. Marinate the skate wings in some of the Thai yellow curry sauce for at least 1 hour, and no more than 6 hours.
2. Remove the fish from the marinade and scrape off the excess.
3. Flatten the wings and sprinkle both sides with salt and then the yellow curry powder (to taste). Shake off excess seasoning and dredge in the flour (if desired).
4. Preheat a skillet over medium-high heat; add a few ounces of your favorite cooking oil; heat until the oil shimmers.
5. Shake off excess flour and carefully lay a skate wing in the hot oil. Repeat as necessary but do not overcrowd the pan; leave space between the wings so excess moisture has room to evaporate.
6. Fry the wings for 1 to 2 minutes or until a golden brown crust forms and then flip carefully with a spatula or tongs. Fry the second side for about 2 minutes or until the fish appears fully cooked (white, not transparent).
7. Remove the fish from the pan and discard the oil. Using the same pan, head up coconut milk with the remaining Thai curry sauce. Salt to taste and fold in the butter. Spoon the sauce over the fish; reserve some for plating.

Sticky Coconut Rice

1. In a sauce pot, add a small amount of cooking oil and the diced onion and cook over medium-low heat, stirring occasionally, until the onions become translucent.
2. Add in the coconut oil and bring to a boil over high heat. Add in salt and sugar to taste, then stir in the coriander. 
3. Slowly stir in the rice and return the pot to a boil. Then remove from heat and cover tightly, letting the rice steep for about 10 minutes. Stir well and re-cover for an additional 10 minutes. Serve warm or allow to cool.

Tomato-Masala Chutney

1. In a saucepan, add cooking oil and julienned onions and cook over medium-low heat until the onions are translucent.
2. Add in the garlic and ginger (along with cumin and coriander if you’re using whole seed spices). Cook for a few minutes, until fragrant.
3. Add in the tomatoes, ground sources, salt, and sugar then bring to a low simmer and cover.
4. Cook covered, stirring occasionally for about 10 minutes. Remove the cover and continue to simmer until all excess moisture has evaporated. Remove from head and serve on top of curried skate wings.

Recipe by Chef Tyler Hadfield of The Barley Neck, courtesy of the Cape Cod Fishermen’s Alliance Meet the Fleet program.

Ingredients

Red Pepper Remoulade

2 red peppers

1 cup mayonnaise

1 tablespoon capers

Salt and pepper to taste

2 tablespoons olive oil

½ cup white wine

Mashed Fingerling Potatoes

14 small fingerling potatoes

1 ounce butter

1 ounce milk

1 teaspoon white pepper

1 teaspoon salt

Skate Wings

2 skate wings

3 cups white bread crumbs

2 cups milk

1 whole egg

1 cup flour

1 tablespoon Old Bay seasoning

1 tablespoon chopped parsley

Salt and pepper to taste

Directions

Red Pepper Remoulade

1. Dice red peppers, removing stems and seeds. Sauté in olive oil. Puree red peppers with white wine. Strain peppers.
2. Add mayonnaise and chopped capers. Season to taste and serve with skate wings.

Mashed Fingerling Potatoes

1. Boil potatoes until tender. Place in a food processor.
2. Blend while adding butter and milk. Season with white pepper and salt.

Skate Wings

1. Wash, clean, filet, and portion the skate wing. Dredge skate wing in flour.
2. Mix egg and milk together. Dip floured skate wing in mixture, then place in seasoned bread crumbs (bread crumbs, Old Bay, and parsley).
3. Fry until golden brown. Add salt and pepper to taste.

Recipe from Chef James A. Lauser, Delaware chef, 206 Great American Seafood Cook-off.

Ingredients

1 pound skate filet, cut into ½ inch pieces

1 cup mushrooms, sliced

3 stalks celery, diced

4 tablespoons onion, grated

½ cup green pepper, minced

½ cup cracker crumbs

6 tablespoons butter or margarine

2 cups milk

4 tablespoons cheddar cheese, grated

4 tablespoons flour

⅛ teaspoon basil

½ teaspoon salt

¼ teaspoon pepper, freshly ground

Pinch of nutmeg

Directions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Melt 2 tablespoons of the butter or margarine in a saucepan. Add mushrooms, celery, onion, green pepper, and basil. Sauté for about 10 minutes or until celery is tender.
3. While mushrooms are sautéing, make the sauce by melting 4 tablespoons of butter or margarine in the top of a double boiler. Stirring constantly, gradually add the flour. Add salt, pepper, and nutmeg. Slowly pour in milk. Cook and stir for about 6 minutes until the sauce is thick and smooth.
4. Add the skate to mushroom mixture and cook for about 5 minutes.
5. Combine skate and mushroom mixture with the white sauce and stir well. Pour mixture into a casserole dish.
6. Cover with cracker crumbs and top with grated cheddar cheese.
7. Bake for approximately 20 minutes at 350 degrees or until the casserole is golden brown.

Recipe credit: North Carolina Sea Grant

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