Tempura Fried Skate Cheek Sandwiches

July 27, 2026 By: Browne Trading Company

Time: 50 minutes

Sweet and surprisingly meaty, skate cheeks are one of the sea’s best-kept culinary secrets. Marinated in savory shirodashi, fried until perfectly crisp, and paired with a bright slaw, skate cheeks make an unexpected and delicious choice for a fish sandwich.

INGREDIENTS

Yield: 4 sandwiches

1 lb skate cheeks
1 lb iceberg lettuce
½ lb carrots
4 sesame buns
1 cup shirodashi
Juice of 1 lemon
1 tbsp butter
Neutral frying oil (canola, vegetable, or similar)
¾ cup all-purpose flour
¾ cup cornstarch
½ tsp baking powder
¼ tsp salt
12 oz cold beer
1 cup mayonnaise
⅓ cup finely chopped dill pickles or relish
1 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tbsp finely chopped fresh dill
Dash of hot sauce
½ tbsp garlic powder
Salt and black pepper, to taste

PREPARATION

Step 1

Marinate the skate cheeks in shirodashi for 1 hour.

Step 2

Prepare the slaw by thinly slicing the iceberg lettuce and carrots. Toss with lemon juice and salt to taste.

Step 3

Make the tartar sauce by combining the mayonnaise, dill pickles or relish, lemon juice, Dijon mustard, fresh dill, hot sauce, garlic powder, salt, and black pepper. Refrigerate until ready to use.

Step 4

Pour about 4 inches of neutral frying oil into a heavy pot and heat to 375°F.

Step 5

Remove the skate cheeks from the marinade and pat dry with paper towels.

Step 6

Prepare the batter by whisking together the flour, cornstarch, baking powder, and salt. Pour in the cold beer last and stir just until combined. The batter should remain light and loose.

Step 7

Working in batches, coat the skate cheeks in the batter and carefully lower them into the hot oil. Fry for 1–2 minutes per side, until golden brown and crisp.