Missing the amazing taste of fresh fish? Head to your local fishmonger, pick up a skate wing and read how to cook it perfectly.
If we were to point to one food type many of you are probably missing right now, it’s fish. No, we’re not talking about that bag of frozen scampi you may have in your freezer. We’re talking about fresh cuts from your local fishmonger - a favourite of ours being the skate wing.
We always go to a place in West Bridgford called Paolo’s Seafood, offering a lot of fish at very reasonable prices, with most of it coming from Cornwall. All of it just came off the boat that morning, so it is unbelievably fresh, and chances are your local fishmonger has a lot of the same - just ask them!
They will prep the portions for you, removing any skin or cartilage. Here is how we would cook a skate wing to perfection.
Flour for dusting fish
100 ml Oil
Juice of 1/2 lemon
Preheat oven to gas mark 7 and have a tray ready
Dust the fish on both sides with flour then shake off any excess.
Season both sides with cayenne pepper and salt
Add 100 ml of oil to a large non-stick frying pan, preheat the oil before placing the fish in the pan.
Cook for 3 mins on each side, to a light golden brown.
Remove from the pan and place on a baking tray, place in the oven for 4 mins.
While the skate wing is in the oven use the same pan to make the nut brown butter.
Remove any excess oil remaining in the pan and get the pan hot before you add the butter.
The butter will foam up and start to turn a light brown colour, at this point add 2 spoonfuls of baby capers and squeeze juice of 1/2 lemon, remove from heat.
Place the fish on a warm plate and spoon over the caper butter. Serve with salad or potatoes and vegetables of your choice.