Photography by Michael Alberstat
Food Styling by Ian Muggridge
First published in Wish October 2005
Sauté | Fish | Dinner | Main Dish | All categories...
food
Cornmeal-Dusted Skate
The cornmeal coating makes for a surprisingly crispy texture. This method works very well with any skinless fish you want to pan-fry. Serve this with a potato salad.
Ingredients (Serves 4)
| 4 | skate wings, 5 oz each, bones removed and cleaned |
| 2 | cups buttermilk |
| 1/2 | cup yellow cornmeal |
| 1-1/2 | cups all-purpose flour |
| 2 | tsp salt |
| 1 | tsp black pepper |
| 1 | lemon, zested |
| 2 | tbsp chopped Italian parsley |
| 2 | tbsp olive oil |
Instructions
- Place skate wings in a shallow dish with buttermilk for 30 minutes.
- Combine cornmeal, all-purpose flour, salt, pepper, lemon zest and Italian parsley in a small bowl.
- Dredge skate wings in cornmeal coating and shake off any excess.
- Heat oil in a 10-inch, non-stick sauté pan over medium-high heat. Place skate pieces in the pan, being careful not to overcrowd. Cook for 2 minutes.
- Gently turn over fish with a spatula and cook for 1 more minute.
- Remove from pan and serve.
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