Hori Crispy Tartar Skate Cheeks Recipe

Prep skate cheeks

Pat the skate cheeks dry with paper towels. Trim any connective tissue or membrane and cut into 6–8 bite-sized pieces (about 1–1.5 inches). Season lightly with 1/2 tsp salt and 1/4 tsp black pepper; let rest while you mix the batter.

Make the batter

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, and 1/2 tsp baking powder with 1/2 tsp salt and 1/4 tsp black pepper. Add 1 cup very cold sparkling water gradually while whisking until a thin, smooth batter forms. Add 3–4 ice cubes to keep the batter cold; do not overmix — a few small lumps are fine. Batter should coat the back of a spoon and be slightly airy.

Heat oil

Pour vegetable oil into a wide, heavy-bottomed skillet or saucepan to a depth of about 1 to 1.5 inches (approximately 1 cup or more if using a shallow pan). Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of batter sizzles and browns in about 45–60 seconds.

Fry skate cheeks

Pat the seasoned skate pieces dry again if they released moisture. Working in batches to avoid crowding, dip each piece into the batter to fully coat, letting excess drip off. Carefully lower into hot oil and fry 2–3 minutes per side, turning once, until golden brown and crisp. Internal flesh should be opaque and flake easily. Use a slotted spoon to transfer to a wire rack set over a baking sheet; keep warm in a 200°F (95°C) oven if needed while you finish remaining pieces.

While the oil heats, combine 1/2 cup mayonnaise, 2 tbsp finely chopped dill pickles, 1 tbsp chopped capers, 1 tbsp minced shallot, and 1 tbsp minced cornichons (if using) in a small bowl. Stir in 1 tsp lemon juice, 1 tsp grated fresh horseradish, 1/2 tsp yuzu or lime zest, and 1/4 tsp toasted sesame oil. Season with 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or horseradish to preference. Chill until ready to serve.

In a medium bowl combine 2 cups shredded green cabbage, 1 cup shredded red cabbage, 1/2 cup grated carrot, and 2 tbsp sliced green onion. Whisk together 1 tbsp fresh lime juice, 1 tsp rice wine vinegar, 1/2 tsp sugar, 1/4 tsp salt, and 1 tsp neutral oil until sugar dissolves. Toss dressing with the vegetables just before serving so the slaw remains crisp. Adjust seasoning with additional salt or lime as needed.

Plate a bed of cabbage slaw. Arrange 3–4 pieces of crispy skate cheeks on top. Spoon a generous dollop (about 1–2 tbsp) of Hori crispy tartar sauce alongside or lightly drizzled. Garnish with cilantro leaves and microgreens or radish slices if using. Serve immediately with lime wedges to squeeze over the skate prior to eating.