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Cornmeal-Fried Skate Wings

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Serves four.

  • by from Fine Cooking
    Issue 9

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.

  • 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): fat g 24; Fat Calories (kcal): 216; Saturated Fat (g): sat fat g 3; Protein (g): protein g 35; Monounsaturated Fat (g): 11; Carbohydrates (g): carbs g 34; Polyunsaturated Fat (g): 5; Sodium (mg): sodium mg 830; Cholesterol (mg): cholesterol mg 80; Fiber (g): fiber g 2;

Photo: Maria Robledo

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