SKATE WING CAKES
I wish I had a picture for this one because it sounds awesome. – Thanks to skate fanatic – Jeff for sending it in.
1 1/2 pounds skate wing (poached and drained, or leftover sauteed)
3 or 4 finely chopped scallions
1 Tsp. Worcestershire sauce
Splash of hot sauce
1 (or 2) beaten eggs
1/3 cup bread crumbs
salt and pepper to taste
Panko (Japanese bread crumbs)
Oil or butter for frying
Coarsely chop the skate meat. Mix with other ingredients. If mixture
is too dry to form cakes that hold together, add the second beaten egg.
Form 2″ cakes for appetizers, or 4″ cakes for main course or serving
Press cakes in Panko and fry over medium heat until golden.
Serve with lemons, Remoulade or tartare sauce, or salsa cruda
Quite elegant in appetizer size served with champagne. Mighty
satisfying in the larger size served on a bun with a cold beer.