Pan fried skate wings are a great easy way to “up” your fish cooking game and these come with a delicious prosecco and caper butter sauce.
There is no reason to be intimidated by cooking fresh fish, these ray wings are pretty much foolproof and cook in well under 30 minutes!
Pan Fried Ray Wings.
I adore this recipe, when my wife and I decided to return to the UK a fair old while ago, this was one of the dishes that was on my list to cook first!
When I first pan fried skate wings, I remember feeling all very “smart and clever”, it was many many years ago.
I guess I got caught up in the lie that cooking fish was somehow difficult. It really isn’t!
I have a host of simple fish dishes that look like they take way more effort than they actually do.
Recipes like pan-fried hake with chorizo, my fancy sea bass curry, the show stopping pan-fried halibut with clams and my delicious sea bream fillet with a lemon parsley crumb are real stunners that are deceptively simple.
You do of course have to be careful not to overcook and get your heat right, and you certainly can’t walk away and read a book.
But this delicious piece of fish cooks in around 10 minutes and takes maybe 5 to prepare for the uninitiated. Even less once you have done it once or twice.
The caper butter sauce is a super simple emulsion of reduced prosecco and butter. It takes roughly the same amount of time as the fish to make.
Just before serving stir through some fresh parsley and some capers for one of my all-time favourite things to eat!
If you like this recipe you will love my classic French pan-fried sole meuniere recipe!
Frequently Asked Questions.
Are skate and ray wings the same?
Yes and no… Skate has been fished to endangered status, what we buy now as skate is ray, a member of the shark family.
There are subtle differences but none that make this dish anything other than stunning.
Do I have to use prosecco?
No, you can use champagne if you like lol!
Any old fizzy white wine is great in this recipe, but you could swap it out for a nice crisp dry white wine too.
Why do you say to add the butter in three parts?
Whisking the butter in stages makes the sauce much more likely to form an emulsion. If you throw all of the butter in at once you will likely not get a sauce that has combined.
My sauce has split, is there anything that I can do?
Yes, stick it in a blender or grab a stick blender and give it a blitz. It will come back together in a heartbeat.
I served this simple skate wing recipe with some equally simple roasted tenderstem broccoli.
I only name-check brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comment section below the recipe.
- 30cm or 12″ frying pan.
- 15cm or 6″ saucepan.
- Weighing scales and or measuring cups and spoons.
- Chopping board.
- Kitchen knife or cleaver, I use an old beaten-up knife to cut the bone.
- Kitchen mallet or rolling pin.
Simple pan fried skate wings are a real classic heart of a dish, here they are paired with an emulsion of reduced prosecco and butter, given a vibrant boost with capers and parsley.
- 2 (250-275g Each) Skate Wings
- 3 Tbsp Flour
- 1 Tsp Salt
- ½ Tsp White Pepper
- 25g (1 Tbsp + 2 Tsp) Butter
For the Prosecco Sauce:
- 50g (3 Tbsp + 1 Tsp) Butter
- 1 (~35g) Shallot
- 175ml (¾ Cup) Prosecco
- 50g (¼ Cup) Capers
- Handful Freshly Chopped Parsley
- Prepare the skate wings by first trimming the "frilly" side with some kitchen scissors to make an even curved shape.
- Place the wing on a chopping board and feel for the bone on the tick end, it will only be on one of the two sides.
- Place a knife alongside the bone and cut to around half way through the piece of fish, you will not be able to go any further. Use an old kitchen knife if you can!
- Hit the knife with a wooden mallet or old rolling pin to cut through the bone then set aside.
- Dice the shallot as finely as you can.
- Heat a small saucepan (15cmor 6") over a high heat and when it is hot, add the prosecco and shallots and reduce by half.
- Whilst the sauce is reducing mix the flour with the white pepper and salt for the fish on a flat plate.
- Dredge the wings with the flour mix and set aside.
- Heat a wide-based (at least 30cm or 12") frying pan big enough to hold the skate wings over a high heat.
- When the pan is hot add the butter for the fish and when it foams add the skate wings.
- Cook for 3-5 minutes per side or until cooked.
- The skate is cooked when it separates easily from the "bones" with a sharp knife.
- Just before serving whisk cold butter in 3 stages into the reduced prosecco.
- Add the parsley and capers to the sauce, taste and add salt as required.
- Stir and cook for 30 seconds before serving.
Amount Per Serving: Calories: 494Total Fat: 38gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 103mgSodium: 1537mgCarbohydrates: 20gFiber: 3gSugar: 3gProtein: 8g
Calorific details are provided by a third-party application and are to be used as indicative figures only.