Kara- I use rice flour for all my dredging- it finishes crispier than regular flour I found.Linda - I buy these all the time (although I've never seen them called "skate ray" cheeks just "skate cheeks") and they are delicious. Known as poor man's scallops but they are meatier than scallops (more like monkfish). I recommend a little salt and pepper, dreading in Wondra (great flour to use with fish) and sautéing in a little oil and finishing with a nob of butter and lemon juice. You'll love them!
I picked up the Wondra tip from Eric Ripert years ago. I figure if it is good enough for Le Bernardin . . . I like rice flour as well. Never tried chestnut flour for pan searing.
Come on Mike - Bait fish is the new black Serious, though, it really has become an interesting culinary trend. Ate at a sushi place recently and had the likes of slender sprat and firefly squid and red rockfish sashimi. Heavenly!
I picked up the Wondra tip from Eric Ripert years ago. I figure if it is good enough for Le Bernardin . . . I like rice flour as well. Never tried chestnut flour for pan searing.
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"todays plate...tomrorrows bait"
Too funny! As I was reading a couple of posts above, I was going to reply that "Eric Ripert uses wondra and if it's good enough for him, it's good enough for me" Great minds........