Pan-fried skate with sweet potato rosti

Alex Mackay gives skate a glamorous touch in his recipe, combining pan-fried fish with a tasty sweet potato rosti
By Alex Mackay
Pan-fried skate with sweet potato rosti
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 30 minutes
  • Effort: medium



  • 2 tbsp vegetable oil
  • 4 skate wings, weighing around 300-350g each
  • 100 g unsalted butter
  • 0.5 pickled lemon, cut into tiny wedges
  • 2 tbsp capers, well rinsed
  • 6 sun-dried tomatoes
  • 200 ml chicken stock, reduced to 50ml
  • 1 pinches freshly ground black pepper
  • 0.5 bunches chives, finely snipped

Sweet potato rosti

  • 1 large Desirée potatoes, or two small starchy ones, total weight 500g
  • 1 large sweet potatoes
  • 0.5 bunches chives, finely snipped
  • 1 pinches black pepper
  • 2 tbsp vegetable oil
  • 4 tbsp unsalted butter


1. Preheat the oven to 180ºC/gas 4. 2. Peel the potato and the sweet potato, wash and grate them. Fold the grated potato and sweet potato into a tea towel and squeeze out as much of the water as possible. 3. Mix the grated potato mixture with the snipped chives and season well with salt and freshly ground pepper. 4. Heat half a tablespoon of the groundnut oil in an 18cm non-stick frying pan. 5. Add a quarter of the grated potato mixture in the pan, spreading it to the corners and pressing down well with a spatula. 6. Fry over a medium to high heat for two minutes. Turn with a spatula, add one tablespoon of unsalted butter and fry for a further two minutes on the other side. 7. Remove the rosti from the pan and transfer to baking sheet. 8. Repeat the process, making four rosti in all. 9. Bake the rostis in the oven for 6-8 minutes until cooked through. 10. Remove the rostis from the oven and keep warm until needed. 11. While the rostis are baking, heat the vegetable oil in a very large frying pan until smoking hot. 12. Season the skate wings well with salt and freshly ground pepper and fry for four minutes on each side until well browned. 13. Add 50g of unsalted butter to the pan and fry for two minutes. 14. Transfer the skate to an oven tray and finish in the oven, alongside the rostis, for 3-4 minutes. 15. Add the remaining unsalted butter to the frying pan and cook it until it just starts to brown. 16. Add in the pickled lemon, capers and sun-dried tomatoes. Cook for a further 30 seconds or so and add in the chicken stock and chives. Season with freshly ground pepper and turn off the heat. 17. Place a skate wing each on top of the sweet potato rostis, spoon over the caper sauce, sprinkle over the chives and serve at once.

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