Deep Fried Skate Wings

A wonderful idea for entertaining at home, the fried fish looks really good as a centrepiece.

Recipe By: Purihirunesan (https://cookbuzz.com/kitchen/56)
Serves 2 Prep: 20 min Cook: 15 min

Ingredients

Skate Wing 1
Japanese soy sauce 1 (equal to sake)
Sake (white wine) 1 (equal to soy sauce)
Granulated sugar 1/2 tsp
Grated ginger if you wish

Method

1
This is a skate, one of my favourite fish. it looks like a fan with its soft bone structure.
2
When skate is cooked, the flesh comes off easily with a fork in the direction of the bones. Skate is quite filling.
3
Like other soft-boned fish such as shark and stingray, the skate gives off ammonia when it gets a bit old, so it's better to eat it as fresh as possible.
4
The way to get a delicious skate wing, is firstly to get a fresh fish - it should be shiny and slightly springy to touch. It's worth trying to smell the fish too, if you can.
5
Chop the skate into bitesize pieces, it's easy to cut as it's soft boned. Mix with the seasonings.
6
For the soy sauce and white wine, use equal measures of these, together with a ratio of 0.3 sugar. Don't use mirin, otherwise it will burn.
7
Adjust to your favourite sweetness. You can add grated ginger or garlic if you like.
8
Put the skate wing pieces into the liquid and soak for 15 minutes. If you leave it longer than this, it will become too salty.
9
Pat dry and dredge with the potato starch or cornflour and deep fry. Shallow frying is also OK.
10
If you don't mind eating the bones as well, deep-fry it twice. If you fry only once, it's better not to eat the bones.

Tips & Note

Let your fishmonger choose the freshest fish for you.

Deep Fried Skate Wings

A wonderful idea for entertaining at home, the fried fish looks really good as a centrepiece.

Recipe By: Purihirunesan (https://cookbuzz.com/kitchen/56)

Serves 2

Prep: 20 min

Cook: 15 min

Ingredients

Skate Wing 1
Japanese soy sauce 1 (equal to sake)
Sake (white wine) 1 (equal to soy sauce)
Granulated sugar 1/2 tsp
Grated ginger if you wish

Deep Fried Skate Wings

Recipe ID :1554 Posted on 17 JAN 2016

Serves 2

Prep 20min
Cook 15min
views 8,468
printed 165

saved 2

A wonderful idea for entertaining at home, the fried fish looks really good as a centrepiece.

Share

Ingredients

Print Ingredients Email Ingredients
1
1 (equal to sake)
1 (equal to soy sauce)
1/2 tsp
if you wish

Method

Prep
20min
Cook
15min
1
This is a skate, one of my favourite fish. it looks like a fan with its soft bone structure.
2
When skate is cooked, the flesh comes off easily with a fork in the direction of the bones. Skate is quite filling.
3
Like other soft-boned fish such as shark and stingray, the skate gives off ammonia when it gets a bit old, so it's better to eat it as fresh as possible.
4
The way to get a delicious skate wing, is firstly to get a fresh fish - it should be shiny and slightly springy to touch. It's worth trying to smell the fish too, if you can.
5
Chop the skate into bitesize pieces, it's easy to cut as it's soft boned. Mix with the seasonings.
6
For the soy sauce and white wine, use equal measures of these, together with a ratio of 0.3 sugar. Don't use mirin, otherwise it will burn.
7
Adjust to your favourite sweetness. You can add grated ginger or garlic if you like.
8
Put the skate wing pieces into the liquid and soak for 15 minutes. If you leave it longer than this, it will become too salty.
9
Pat dry and dredge with the potato starch or cornflour and deep fry. Shallow frying is also OK.
10
If you don't mind eating the bones as well, deep-fry it twice. If you fry only once, it's better not to eat the bones.

Tips & Note

Let your fishmonger choose the freshest fish for you.

PRO
Purihirunesan
I’ve got 103 recipes!
プリヒル姉さん
PURIHIRUNESAN
Step into my kitchen!
This is a soy sauce yeast that makes any fish taste delicious.
Slice of your favourite fish, Soy sauce yeast, Sesame oil
PRO
I'll give you some fishmonger's tips for this recipe.
Fresh mackerel fillets, Soy sauce, Sake (or white wine), Mirin, Water, Sugar, Ginger (optional)
PRO
It's a simple recipe with only 2 steps.
Mackerel fillets, Flour , Wholegrain mustard, Honey, Soy sauce, Salt
PRO
Those days are over when you needed to clean octopus with salt. Try this alternative simple idea and from now on, cooking octopus will be a walk in the park.
Fresh octopus, Cornflour or potato starch
PRO
It's so quick, it's ridiculous. But it's so delicious!
Yorkshire pudding (frozen is fine), Instant custard powder
PRO
I often make this for our fishmonger staff at lunchtime. We only have a short lunch break, so this works well!
Potatoes, Mushrooms, Plaice fillets, Butter, Lemon juice, Salt & pepper, Olive oil
PRO

Comment


Upload your
“I made it!!” photo

Similar Recipe

Hotate to ebi no gratin! Simply delicious!
Fresh scallops, Fresh prawns, Panko breadcrumbs, Scallop shells to serve , Egg, Spring onions, Béchamel sauce:, Finely chopped carrots, Finely chopped onions, Butter, Plain flour, Milk, Miso paste, Salt & pepper
A great snack for the kids or nibbles for the adults.
Tofu, Tinned mackerel, Patty:, Egg (beaten), Single cream, Potato starch, Light brown sugar, Salt, Edamame beans or green beans, Toasted sesame seeds, Salad leaves, Radishes, Ginger (grated), Tempura sauce (see below)
Serve doused in sweet vinegar.
Yam, Wakame seaweed, Vinegar (in water), Sugar
You can get sprats in the supermarket in the autumn and winter. The bones are edible as they're such small fish.
Sprats, Turnip or mooli, Your favourite mushrooms, Rice flour with salt, Oil for frying, Spring onions or chives, A, Dashi broth, Light brown sugar, Soy sauce, Sake
It's really easy to make using Tahini.
Sugar snap peas, Squid, Tahini, Light soy sauce, Maple syrup
The outside is crisp and the inside is nice and gooey - delicious! Serve with finely chopped ginger in soy sauce to warm your very heart.
Tofu, White fish (such as cod), Yam (medium), Egg, Potato starch, Dashi stock granules, Spring onion, Hijiki seaweed (dried), Oil for frying

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME