Pan-Fried Skate Wings With Capers
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 4boneless, skinless skate wings, about 1½ pounds total
- ½cup milk
- Salt and freshly ground pepper to taste
- 4tablespoons all-purpose flour for dredging
- 3tablespoons vegetable or corn oil
- 4tablespoons butter
- ½cup sweet red peppers cut into ¼-inch cubes
- ⅓cup drained capers
- 2tablespoons finely chopped shallots
- 2tablespoons red wine vinegar
- 4tablespoons finely chopped parsley
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
418 calories; 28 grams fat; 10 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 8 grams polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 30 grams protein; 651 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Put the skate fillets in a dish large enough to hold them in one layer. Pour the milk over them and sprinkle with salt and pepper to taste. Turn the fillets in the milk so they are coated on both sides.
- Step 2
Scatter the flour over a large dish. Lightly dredge the fillets in the flour on both sides.
- Step 3
Heat the oil in a large nonstick skillet over medium-high heat. When the oil is hot but not smoking, add the fillets. If it is necessary to do this in two batches, use the same oil. Saute on one side until golden brown, about 3 minutes. Turn and cook on the other side until golden brown, about 3 minutes more. When the fillets are done, transfer them to a warm platter or serving plate.
- Step 4
Wipe out the pan with a paper towel and return the skillet to the heat. Melt the butter and add the red peppers, shaking the pan frequently until the butter turns light brown. Add the capers, cook briefly, and add the shallots, vinegar and parsley. Cook briefly; then stir and pour the sauce over each fillet evenly. Serve immediately.
Private Notes
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Cooking Notes
Elizabeth
Simple, easy recipe. I added sliced almonds that I toasted in a pie plate in the oven. Made for a nice crunch.
Angie B
My whole family loves this recipe! I have made this on numerous occasions. Usually saute the shallots and red bell in a seperate skillet. Then saute the skate in browned butter and then finish the red bell with the capers and parsely at the last minute.. Serve over the hot fish with parsely- so beautiful and delicious! And I love to use cajun seasoning with the flour!
Helen
Excellent. There are only two of us so we split one wing (.75 lbs) but made the entire recipe of the sauce and glad we did! Served with boiled little red potatoes and endive salad. A keeper.
Mistermish
Perfectly delicious. I skipped the red peppers and added cubed dry farm (early girl) tomatoes instead.
Marshall Feaster
This Pan-Fried Skate Wings with Capers recipe was so easy and absolutely delicious. My daughters called it "restaurant quality."
Es
Great recipe. Skate is relatively inexpensive and it's delicious (as long as your fishmonger prepares it correctly). This cooked quickly and the sauce was very pretty and tasty. I sauteed the skate in olive oil. Served with a potato-mushroom mix.
Angie B
My whole family loves this recipe! I have made this on numerous occasions. Usually saute the shallots and red bell in a seperate skillet. Then saute the skate in browned butter and then finish the red bell with the capers and parsely at the last minute.. Serve over the hot fish with parsely- so beautiful and delicious! And I love to use cajun seasoning with the flour!
Barbara thomas
Excellent!
jamberry
Success. Another easy, tasty dinner.
Helen
Excellent. There are only two of us so we split one wing (.75 lbs) but made the entire recipe of the sauce and glad we did! Served with boiled little red potatoes and endive salad. A keeper.
Elizabeth
Simple, easy recipe. I added sliced almonds that I toasted in a pie plate in the oven. Made for a nice crunch.
Elizabeth
For the chefs out there - Should fish be room temperature when I put it in the pan? (Making this dish now. I love the taste of skate.)
lb
No, uncooked fish and shellfish should be kept cold at all times. The skate should be kept refrigerated until ready to prep. Once you have prepped it as in this recipe, it will only be unrefrigerated the short time it takes to finish the sauce. Ideally you're buying your fish the same day that you're cooking it too.
Ellen Kaplan
I was very concerned about cooking skate wings because of other warnings that I saw on-line. But I did cook them and they were so delicious! I would say the taste is a combination of Crab, Lobster and Scallops...Outstanding!
david
Very easy, and quite delicious. Using Wondra flour for the initial dredge was a good idea. It's basically raie au beurre noir with extra shallots and sweet red pepper, and it's one of the easiest and most delicious fish preparations you can do.
Delicious but messy
Perhaps it was me being unfocused but had trouble with fish sticking to pan. Managed to brown and then oven baked at 425 for 20 minutes. Absolutely delicious.
Flora
I have cooked skate twice and will look for it at fish counters again. Delicious, flesh is silky and very succulent, mainly due to proximity to the boney cartilage. This recipe is very good and the video on YouTube starring Pierre Franey's confrere Jacque Pepin is also helpful, especially on how to cut up a whole skate.
I would try variations on the brown butter and caper them. Perhaps a touch of fresh lemon instead of vinegar?
DFM
This is one of the most absolutely delicious fish recipies I have ever made. Didn't need to change a thing, except that the sauce is so yummy that I suggest doubling the quanity.
Mary
Delicious and quick! Used good quality balsamic vinegar.
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