Monday, 25 May 2009

Skate wings

It's hard to beat sticking a piece of fish in a frying pan for a speedy supper.

Skate is a member of the ray family - it has lovely white flesh on a cartilage skeleton, so it flakes off really easily. A good option for people who usually eat fillets because they don't like messing around with bones.

Dusted with flour, seasoned with some (homemade) Old Bay Seasoning, then fried in a splash of olive oil. When the fish was almost finished, I added a knob of butter, some chopped garlic, the juice of a lemon and a spoonful of drained capers.

Served with some asparagus, microwaved until tender. Less than 10 minutes from walking through the kitchen door to putting it on the plate. Takes longer for them to deliver a pizza.

7 comments:

HH said...

Oh sounds lovely and speedy FC! I have never had skate. I shall have to correct that!

Peter M said...

I love skate...it's taste, it's simplicity in prep...affordable and sustainable sources.

Foodycat said...

HH - you don't see it so often in Oz - but it really is a lovely fish.

Peter - I am embarrassed to say that I didn't even think about the sustainability! Good to know.

Teresa Cordero Cordell said...

What a beautiful presentation Foodycat. The piece of skate really does look like wings. Great job! :)

aforkfulofspaghetti said...

Oh yeah, yum. Skate is one of my favourite things. So simple, so flavoursome.

Foodycat said...

Teresa - thanks!

Forkful - it's good, isn't it?

Sam said...

Fish is great for a quick meal, I love skate although it's a rare treat for me. I hardly ever see it for sale.

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