Skate Wing with Brown Butter

Skate Wing with Brown Butter

Skate wings in brown butter was the first way I learned to cook these odd relatives of the shark. Saltwater anglers catch lots of skates while looking for other fish, and they are perfectly tasty once you skin them, remove the tough centerline of cartilage and cook them gently — don’t over cook skate wings or they will become rubbery.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes


  • 1-2 pounds skate wings, filleted and skinned
  • 4 T unsalted butter
  • Flour for dusting
  • 1/4 cup white wine
  • Salt
  • 2 T fine chopped chives, for garnish


Take the skate wings out of the fridge and salt lightly. Let stand for 15 minutes.

Heat a pan over high heat for 3 minutes. Turn the heat down to medium-high and put in 2 tablespoons butter.

Meanwhile, dredge the skate wings in flour and shake off the excess. Fry in the butter over medium heat, about 2-3 minutes per side. Be careful when turning, their odd muscle structure makes them difficult to flip without breaking.

Remove the skate wings to a warm oven and add the 2 other tablespoons of butter. Cook over medium heat until the butter is a light brown. Add the wine — it will spatter. Scrape any bits that may have stuck on the bottom and cook off the alcohol, about 2-3 minutes.

Sauce the skate wings, garnish with the chives and serve immediately. This goes well with simple rice dishes or mashed potatoes. For a wine, try a Sancerre or a Greek assyrtiko.