Filed Under: main-dish, saute, spanishportuguese, spicesherbs, Under 20 Mins

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.

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April 8th, 2012

Photography by Michael AlberstatFood Styling by Ian Muggridge

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Servings
4
Prep Time
20 minutes
Cook Time
45 minutes
Ingredients
  • 4 ounces skate wings, 5 each, bones removed and cleaned
  • 2 Cups buttermilk
  • 1/2 Cups yellow cornmeal
  • 1-1/2 Cups all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 lemon, zested
  • 2 tablespoons chopped Italian parsley
  • 2 tablespoons olive oil
    • Directions
  • 1.

    Place skate wings in a shallow dish with buttermilk for 30 minutes.

  • 2.

    Combine cornmeal, all-purpose flour, salt, pepper, lemon zest and Italian parsley in a small bowl.

  • 3.

    Dredge skate wings in cornmeal coating and shake off any excess.

  • 4.

    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.

  • 5.

    Gently turn over fish with a spatula and cook for 1 more minute.

  • 6.

    Remove from pan and serve.

    • Cornmeal-Dusted Skate
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