Pan Fried Pacific Skate with Sauce Gribiche

Pacific Skate wing pan fried on a white plate with creamy sauce and broccolini.

Pan Fried Pacific Skate with Sauce Gribiche

Once your taste buds get ahold of this French inspired Skate recipe with Sauce Gribiche, you'll wonder why you didn't have it sooner!
Course: Dinner, Main Course
Cuisine: French
Keyword: Fried, Skate


Pan Fried Skate

  • 1 lb Skate Wing
  • 1 cup Bob's Red Mill Gluten Free Flour
  • 1 tbs Smoked Paprika
  • 1 tsp Ground Black Pepper
  • 1 cup Palm Oil

Sauce Gribiche

  • ½ tsp Sea Salt
  • 1 tbs Dijon Mustard
  • 1 tbs Champagne Vinegar
  • 3 tbs Olive Oil
  • 2 Cornichons finely chopped
  • 1 Hardboiled egg separate yolk from white and finely chop separately
  • Ground Black Pepper to taste
  • 1 tbs Italian parsley finely chopped


Pan Fried Skate Wing

  • Pat your skate wing dry using paper towels, then place flat in glass dish.
  • Mix the flour and spices together so they are well combined. Then place skate into the flour mix and work around so as to thoroughly coat it.
  • Heat the palm oil in a stainless steel, cast iron, or non stick pan until small bubbles comes up from the end of a wooden spoon. (about 325 - 350°F)
  • Gently lay the floured skate into the hot oil, and reduce heat to a medium so that the bubbles continue but the pan does not begin to smoke.
  • Cook the wing for 3-4 minutes per side making sure to get that beautiful crispy sear. Once cooked on both sides place it on a plate with paper towel to absorb excess oil.
  • Serve with seasonal veggies. Roasted broccolini is a good go-to, and then top with Sauce Gribiche

Sauce Gribiche

  • Mix all the ingredients together in a non-reactive bowl, taste for further seasoning and serve.
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