Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Cornmeal-Fried Skate Wings

Maria Robledo

Servings: four.

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

Nutritional Information

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


  • 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.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.