Skate Fillets with Capers
For a while now I've spotted skate, a.k.a. stingray, fillets at the fish shops with their interesting texture and rather low prices. Apparently they taste like scallops, have no problems with mercury levels unlike other cartilaginous fish and are great value. It has been suggested that the fillets should be left to sit in the fridge for a day or two after purchase to make the flesh more tender. Here's an Australiana fact: stingray fillets were the first recorded European meal eaten in Australia.
With all that in mind I finally took the plunge, bought some skate fillets and pan fried them in butter. The strands of the fillet tear off easily and have a meltingly delicate texture and not at all tough as can be the case with flake. Whilst my taste buds didn't yell out scallops, the flavour was deliciously delicate with a sweet hint of scallop enhanced by cooking in butter. Overall a lovely meat and ridiculously great value, a great culinary secret but don't tell too many people!
Ingredients:
Skate fillets
Milk
Plain flour
Butter
Capers, whole
Steps:
1. Chop the skate fillets into good serving portions and rinse them with salt and water three times. This helps with the tenderness of the fillets and dissipates any ammonia smell from them.
2. Rinse the capers, repeating several times if necessary, to reduce the harsh saltiness and acidity.
3. Dip the fillets in milk such that the entire surface is covered.
4. Coat the wet fillets in flour that has been seasoned with salt and pepper.
5. Melt some butter in a pan over a medium high heat so that it bubbles, making sure the heat is not too high that the butter burns.
6. Fry the dusted fillets on one side for 2-4 minutes depending upon the area and thickness of the fillets.
6. Turn the fillets, add the capers to the pan and cook for a further 2-4 minutes. Stir the capers to ensure they don't overcook and stick to the pan. Note that capers add a nice tang to the fillets but aren't really necessary as the cooked fillets have a lovely delicate buttery flavour.
With all that in mind I finally took the plunge, bought some skate fillets and pan fried them in butter. The strands of the fillet tear off easily and have a meltingly delicate texture and not at all tough as can be the case with flake. Whilst my taste buds didn't yell out scallops, the flavour was deliciously delicate with a sweet hint of scallop enhanced by cooking in butter. Overall a lovely meat and ridiculously great value, a great culinary secret but don't tell too many people!
Ingredients:
Skate fillets
Milk
Plain flour
Butter
Capers, whole
Steps:
1. Chop the skate fillets into good serving portions and rinse them with salt and water three times. This helps with the tenderness of the fillets and dissipates any ammonia smell from them.
2. Rinse the capers, repeating several times if necessary, to reduce the harsh saltiness and acidity.
3. Dip the fillets in milk such that the entire surface is covered.
4. Coat the wet fillets in flour that has been seasoned with salt and pepper.
5. Melt some butter in a pan over a medium high heat so that it bubbles, making sure the heat is not too high that the butter burns.
6. Fry the dusted fillets on one side for 2-4 minutes depending upon the area and thickness of the fillets.
6. Turn the fillets, add the capers to the pan and cook for a further 2-4 minutes. Stir the capers to ensure they don't overcook and stick to the pan. Note that capers add a nice tang to the fillets but aren't really necessary as the cooked fillets have a lovely delicate buttery flavour.
posted by Forrest Rivers at 21:16
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