Skate Cheek Po' Boy | A Cape Cod Twist on a NOLA Delight

Chatham Harvesters Kitchen experimented with changing up the traditional oyster po'boy by using skate cheeks instead. Fried oysters have a creamy interior and a crispy exterior, while fried skate cheeks have a tender, flaky interior with a crispy exterior. Fried oysters are briny and slightly sweet, whereas fried skate cheeks are mild and delicately sweet. Despite the differences, the fried skate cheek offers a satisfyingly moist and mouth-watering bite in this innovative twist on a classic.

SKATE CHEEK PO' BOY

Ingredients

For the Remoulade Sauce:

• 3/4 cup mayonnaise

• 1/4 cup heavy cream

• 1/8 cup sweet and spicy mustard

• 1 1/2 tsp Old Bay seasoning

• 1 tsp horseradish

• 1 tsp sweet relish

• 1/4 tsp each salt and pepper

For the Skate Cheeks:

• 1 tbsp Old Bay seasoning

• 1/2 cup cornmeal

• 1/4 cup flour

• 3/4 tsp pepper

• 1/2 pound skate cheeks

• About 1-2 quarts canola or vegetable oil for frying
  

For the Sandwich:

• French bread

• Shredded lettuce

• Dill pickles

• Sliced tomatoes

• Sliced white onions

Directions:

Make the Remoulade Sauce:

• Combine all remoulade sauce ingredients in a bowl and mix well.

• Place the sauce in the refrigerator while preparing the rest of the recipe. The sauce keeps for up to 7 days in cold storage.

Prepare the Batter for the Skate Cheeks:

• In a shallow bowl or plate, combine the cornmeal, flour, and Old Bay seasoning. Mix well.

• Pat the skate cheeks dry with a paper towel and season with salt and pepper.

• Line a sheet pan with paper towels, baking paper, or newspaper and set aside.

Fry the Skate Cheeks:

• Preheat the oil in a deep, heavy cast iron pan or fryer to 375 degrees Fahrenheit.

• Dredge the skate cheeks in the flour mixture, tossing to coat. Move them to a plate and repeat until all cheeks are floured.

• Lower a few cheeks at a time into the oil (do not crowd the pot) and fry for 3-4 minutes until crisp and golden.

• Remove and place on the prepared sheet to drain. Repeat until all cheeks are fried.

Assemble the Sandwich:

• Split the French bread in two (if needed) and spread the remoulade sauce on each side.

• Add the skate cheeks, pickles, lettuce, tomato, and onion.

• Serve immediately.