Cornmeal-Fried Skate Wings

Serves four.

by Bob Sargent
from Fine Cooking
Issue 9
Last Edit Date: 6/7/2010 4:32:48 PM

The crispy coating of cornmeal keeps the skate moist on the inside. Serve these wings with lots of cold beer and your favorite cole slaw.

more about:

1-1/2 lb. boneless, skinless skate wing
1 cup buttermilk
1/4 cup yellow cornmeal
3/4 cup flour
1 tsp. salt
1/2 tsp. freshly ground black pepper
2 Tbs. chopped fresh thyme, more sprigs for decoration
1 cup vegetable oil
2 lemons, cut in wedges
1/4 cup chopped parsley

Cut the skate into four equal pieces and let them soak in the buttermilk for a few minutes. In a shallow bowl, combine the cornmeal, flour, salt, pepper, and chopped thyme. Dredge the skate pieces in the cornmeal mixture and shake off the excess

Heat the oil in a heavy skillet or frying pan over medium heat until it barely begins to smoke. Carefully add the skate to the oil in a single layer. If they won't fit in a single layer, fry them in batches. Cook for 3 to 4 min., until the crust is lightly browned. Turn and cook another 2 to 3 min.

Remove the skate from the pan and drain on paper towels. Arrange the skate on plates with the lemon wedges, a few thyme sprigs, and a sprinkle of chopped parsley.

nutrition information (per serving):
Calories (kcal): 480; Fat (g): 24; Fat Calories (kcal): 216; Saturated Fat (g): 3; Protein (g): 35; Monounsaturated Fat (g): 11; Carbohydrates (g): 34; Polyunsaturated Fat (g): 5; Sodium (mg): 830; Cholesterol (mg): 80; Fiber (g): 2;