Crispy Skate Cheeks Recipe

Prepare skate cheeks

Pat the skate cheeks very dry with paper towels. If there is a thin membrane, remove it by sliding a small knife under the membrane and peeling it off. Season both sides lightly with 1 tsp of the salt and 1/2 tsp black pepper.

Make dredge

In a shallow bowl combine the all-purpose flour, cornmeal, remaining 1 tsp salt, remaining 1/2 tsp black pepper, and smoked paprika. Mix well so cornmeal is evenly distributed.

Heat fat

In a large heavy skillet (cast-iron preferred) add the neutral oil and heat over medium-high until shimmering and registering about 350°F (175°C) on a thermometer. Add the butter and swirl; the butter will foam briefly and then settle—this adds flavor. Reduce heat slightly to maintain a steady sizzle (around medium to medium-high).

Dredge and fry

Working in a single layer, dredge each skate cheek in the flour/cornmeal mixture, shaking off excess. Carefully place cheeks in the hot oil without crowding the pan (work in batches if necessary). Fry until golden brown and crisp at the edges, about 2–3 minutes per side depending on thickness. Use tongs to flip once. The flesh should be opaque and flake easily.

Drain and finish

Remove cooked cheeks to a rack set over a baking sheet or paper towels. Season immediately with a light pinch of sea salt. Keep warm in a 200°F (95°C) oven if cooking in batches.

Finish with lemon

When ready to serve, dot the skillet or a small spoon with a little extra butter and spoon a bit over each cheek, then serve with a lemon wedge.

In a small bowl whisk together the mayonnaise, apple cider vinegar, Dijon mustard, grated garlic, honey, and olive oil until smooth. Season with 1/2 tsp salt and 1/4 tsp black pepper, taste and adjust acidity or sweetness as desired. Chill for at least 15 minutes to let flavors meld. If you prefer a thinner aioli, whisk in 1–2 tsp water or additional cider vinegar to reach desired consistency.

Prepare citrus and radish

Segment the blood orange by cutting away peel and pith, then cutting between membranes to release segments. Thinly slice the watermelon radish on a mandoline or with a sharp knife into very thin rounds and, if desired, halve or quarter them.

Dress the frisée

In a medium bowl toss the frisée with 1 tbsp extra-virgin olive oil, 1 tsp apple cider vinegar, and 1/4 tsp sea salt. Toss lightly so frisée just wilts slightly but stays crisp.

Assemble plates

Divide dressed frisée among 4 plates (about 1 cup per plate). Arrange 1–2 blood orange segments and a few watermelon radish slices atop each bed of frisée. Place 1–2 crispy skate cheeks on each plate on top of the salad. Drizzle 1–2 tbsp cider aioli over each cheek (or serve aioli alongside). Garnish with microgreens or chopped chives and a lemon wedge.