Crispy Skate Cheeks Recipe

Prepare skate

Pat the skate cheeks dry with paper towels. Trim any connective tissue so the pieces are roughly uniform (about 2–3 oz pieces). Lightly season both sides with 1/4 tsp of the fine sea salt and 1/8 tsp black pepper.

Dust

Place 1/4 cup flour in a shallow bowl. Lightly dredge each cheek to coat; shake off excess. This helps the batter adhere.

Make batter

In a medium bowl whisk together 3 tablespoons flour, 2 tablespoons cornstarch and 1 tsp fine sea salt and 1/2 tsp black pepper. Add 1 egg white and 3 tablespoons cold sparkling water. Whisk briefly until just combined — lumps are okay. The batter should be slightly thick but fluid; if too thick add 1/2 tablespoon more sparkling water.

Heat oil

Pour about 3–4 cups neutral oil into a deep skillet or saucepan to a depth of ~1.5 inches. Heat over medium-high until temperature reaches 350°F (175°C) or a breadcrumb sizzles and browns in ~45 seconds.

Fry skate cheeks

Working in batches to avoid overcrowding, dip dusted skate cheeks into the batter, allowing excess to drip back into the bowl. Carefully lower into hot oil and fry 2–3 minutes per side until batter is crisp and golden and the skate is just cooked through (opaque and flakes easily). Use a slotted spoon or spider to transfer to a paper towel–lined tray to drain. Sprinkle with a pinch of flaky sea salt while still hot. Keep warm in a low oven (200°F / 95°C) if necessary while frying remaining pieces.

While the skate is resting or before frying, combine 1/2 cup mayonnaise and 2 tablespoons Greek yogurt in a small bowl until smooth.

Add 2 tablespoons chopped dill pickle, 1 tablespoon chopped capers, 1 tablespoon finely chopped shallot, and 1 teaspoon chopped chives. Stir to combine.

Crumble 1/2 sheet of toasted nori into fine flakes (use your fingers or a microplane) and fold into the mixture along with 1 teaspoon lemon juice, 1 teaspoon rice vinegar, 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust acidity or salt. Chill until ready to serve so flavors meld.

In a medium bowl toss 2 cups shredded green cabbage, 1 cup shredded red cabbage, 1/2 cup carrot and 1 thinly sliced scallion together with 2 tablespoons chopped cilantro (if using).

Make dressing by whisking 1 tablespoon rice vinegar, 1 teaspoon neutral oil, 1 tablespoon lime juice, 1/2 teaspoon fine sea salt and 1/8 teaspoon black pepper. Pour over cabbage and toss to coat evenly. Let sit 5–10 minutes so cabbage softens slightly and flavors marry.

Divide the cabbage slaw among serving plates (about 1/2 cup slaw per plate). Place 3–4 pieces of crispy skate cheeks on top of the slaw.

Add a generous spoonful (about 1–2 tablespoons) of nori tartar sauce alongside or drizzled lightly over the skate (reserve extra for dipping). Sprinkle microgreens or chopped chives and a light pinch of flaky sea salt over the fish.

Serve immediately with lime wedges for squeezing at the table.