Introducing my white wine, shallot and caper warm potato salad with pan-fried skate wing and butter sauce 🐟 🧈 It’s legit harder to read than it is to make.

Skate?!

Now, hands up if you’ve had skate wing before? If the answer is no, get down to your local fishmongers asap bab. It may look more like a stingray than your standard fish, but it still has that subtly sweet and delicate flavour associated with white fish. It’s not one of those super fishy fishes either – if you know what I mean?. You almost get a scallop-like taste but without the expensive price tag. Honestly, it’s a bargain. And each wing gives you a meaty portion that can easily feed two people.

As it’s quite a delicate meat, it’s best prepared in a pan as opposed to a grill. What’s also great about skate is that there are no bones in the wing, only cartilage, which means it’s easier to separate the flesh from the cartilage when eating. You won’t find any of those annoying tiny bones midway through your meal.

I wanted the skate flavours not to be overpowered so I simply cooked mine by dusting it in seasoned flour then frying in butter and lemon. The flour helps give it that golden hue.

To compliment the fish, I opted for a warm potato salad absolutely bursting with allllll the flavours. You’ve got a nice acidic and salty hit from the capers, some citrusy-ness from the white wine and a sweet richness from the garlic and shallots. When combined, it’s glorious. Don’t you also think it’s a bonus when a recipe calls for white wine? Because it’s somehow more acceptable to have a glass while cooking and then you’re not wasting a fresh bottle. I’m all about making cooking fun and this obvs helps.