How to Cook Skate

Skate might not be as common as cod or halibut, but you'll be cooking it more often when you realize how easy and flavorful it is to prepare! Ask your fishmonger for skate wings, which are the portion of the fish that has the spine and leathery skin removed. At home, you can fry the wings in a skillet until they're crisp, roast them in the oven so they become tender, or sauté them in a little butter on the stove.

Ingredients

Pan-Frying

3 tablespoons (44 ml) of olive oil
4 skate wings
1/3 cup (40 g) of flour, for dusting
1/2 teaspoon (2.5 g) of salt
1/4 teaspoon (0.5 g) of ground black pepper

Makes 4 to 8 servings

Oven Roasting

2 skate wings
1 tablespoon (15 ml) of extra-virgin olive oil
Salt and pepper, to taste
1 lemon, quartered, for serving

Makes 4 servings

Sautéing

2 skate wings
Salt and pepper
3 tablespoons (50 g) of unsalted butter
3 tablespoons (44 ml) of olive oil

Makes 2 to 4 servings

Method 1

Method 1 of 3:

Pan-Frying

1
Heat 3 US tbsp (44 ml) of oil in a pan over medium-high. Set a cast-iron skillet or wide nonstick pan on the stove and pour in 3 US tbsp (44 ml) of olive oil. Turn the burner to medium-high and heat the oil for at least one minute before you add the fish.^{[1]XResearch source}
- It's important to use olive oil instead of extra-virgin olive oil for cooking the fish. Regular olive oil has a higher smoke point than extra-virgin olive oil, so it won't burn as easily.
2
Dust both sides of 4 skate wings with flour, salt, and pepper. Put 1/3 cup (40 g) of flour into a bowl and add about 1/2 teaspoon (2.5 g) of salt and 1/4 teaspoon (0.5 g) of ground black pepper. Stir the mixture for a few seconds and then sprinkle it over each side of 4 skate wings.^{[2]XResearch source}
- For even more crunch mix together three parts flour with one part cornmeal. Lay both sides of the skate wings in this dry mixture and then fry it so it becomes extra crispy.
- If you prefer a thicker coating that becomes crunchier, lay the skate wings in the bowl of seasoned flour. Then, flip them over so the seasoned flour coats the fish evenly.
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Slowly lower the seasoned fish into the hot oil and fry it on one side until it becomes golden brown. If you can't fit all four skate wings into the pan at once, fry two at a time.^{[3]XResearch source}
Use a flat spatula to carefully flip each skate wing over so it browns on the other side. Cook the fish until the flesh turns white and begins to pull away from the cartilage. ^{[4]XResearch source}
5
Turn off the burner and serve the skate immediately for the best texture. Transfer the skate wings to serving plates and enhance the flavor with a squeeze of fresh lemon or a simple herb sauce. Serve the fish with your favorite sides such as roasted vegetables, mashed potatoes, or a fresh green salad.^{[5]XResearch source}
- Store the leftover fish in an airtight container in the refrigerator for up to four days. Keep in mind that the fish will soften as it's stored.
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Method 2

Method 2 of 3:

Oven Roasting

Move your oven rack so one is in the center of the oven. Then, close the door and turn it on to 395 °F (202 °C) to preheat while you prepare the fish.^{[6]XResearch source}
2
Season two skate wings and place them in a greased roasting pan. Drizzle 1 US tbsp (15 ml) of oil across the bottom of a roasting pan. Lay them in the roasting pan so they're in a single layer.^{[7]XResearch source}
- Feel free to use your favorite dry seafood seasoning instead of salt and pepper.
3
Roast the skate for 15 to 18 minutes. Put the roasting pan to the oven and cook the fish until it's firm, white, and cooked throughout. To test if the skate is done, take a fork and see if you can lift the flesh away from the cartilage.^{[8]XResearch source}
- If you can't, roast the fish for another two minutes and check it again.
4
Serve the roasted skate with a squeeze of fresh lemon. Wear oven mitts to remove the pan from the oven. Then, use a spatula or fish slice to transfer the roasted skate to a serving platter. Set out fresh wedges of lemon for squeezing over the fish.^{[9]XResearch source}
- Roasted skate is great with roasted vegetables, steamed rice, or crusty bread.
- Drizzle a citrus vinaigrette over the skate if you'd like extra flavor. Try a lemon-mustard vinaigrette, for instance.
- If you have leftover skate, put it into an airtight container and refrigerate it for up to four days.
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Method 3

Method 3 of 3:

Sautéing

1
Pat 2 skate dry with a paper towel and sprinkle them with salt and pepper. Lay 2 skate wings on a cutting board and pat the surface of the fish completely dry. Scatter a few pinches of salt and pepper over the fish and flip it over. Repeat this so both sides of the fish are dry and seasoned.^{[10]XResearch source}
- Removing the moisture helps the fish brown even more in the skillet.
2
Heat 3 tablespoons (44 ml) of oil in a skillet over medium-high heat. Set a heavy skillet on the stove and pour in the olive oil. Turn the burner to medium-high and heat the oil for about 1 minute.^{[11]XResearch source}
- If you don't have olive oil, use vegetable or canola oil instead.
Don't flip the wings while they're sautéing on the bottom side. This helps them become evenly brown and develop a crust. If the oil is pooling on 1 side of the pan, carefully hold the hand and swirl the pan slowly.^{[12]XResearch source}
Use a flat spatula to carefully flip over each skate wing. Then, cut the butter into cubes and add them to the skillet. The butter melts as the fish continues to cook and gives it a rich, silky flavor.^{[13]XResearch source}
5
Sauté the fish for another 3 minutes or until it's browned on both sides. Skate cooks quickly on the stove, so it only needs a few more minutes until the flesh is white and opaque. Turn off the burner once the fish is cooked throughout and the sides are browned.^{[14]XResearch source}
- To make your skate even more flavorful, take a deep spoon and carefully scoop up some of the melted butter in the skillet. Pour it over the skate wings as they cook. Basting the fish with butter helps it become golden.
6
Serve the sautéed skate with the pan juices. Turn off the burner and put the skate wings on serving plates. Then, spoon the buttery pan juices over the fish and set out your favorite sides. You could serve the fish with a green salad, vegetable puree, or steamed rice, for instance.^{[15]XResearch source}
- Refrigerate leftover fish in an airtight container for up to 4 days.
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Tips

Plan on cooking your skate wings the same day you buy them. The fish doesn't last long once the fishmonger removes the leathery skin.
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Warnings

It's very easy to hurt yourself when breaking down a fresh skate. Buy prepared skate from a fishmonger or ask them to remove the bone and leathery skin from a whole skate before you take it home.
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