Buffalo Skate Wings with Celery Root Rémoulade

For the celery root rémoulade:
¼ cup crème fraîche
1½ teaspoons Dijon mustard
1 teaspoon lemon juice
1 teaspoon lime juice
Salt and freshly ground black pepper
1 medium celery root (about 1 pound)
½ to 1 tablespoon finely chopped parsley

For buffalo skate:
½ cup (1 stick) unsalted butter
½ cup Frank's RedHot sauce
¼ cup freshly squeezed orange juice
1 tablespoon lemon juice
1 tablespoon lime juice
1 tablespoon Tabasco sauce
1 garlic clove, minced
Salt and freshly ground black pepper
Vegetable oil, for cooking
1 cup cornmeal
4 skate wing fillets, skinned (about 4 to 6 ounces each)

1. Prepare the celery root rémoulade: In a small bowl, combine the crème fraîche, Dijon, and lemon and lime juices. Season with salt and pepper to taste.
2. Peel the celery root. Using a sharp knife or mandolin, cut the celery root into ⅛-inch thick slices, then cut the slices into ⅛-inch thick matchsticks. Place in a large bowl and season with salt. Pour the crème fraîche mixture over the celery root matchsticks and mix to combine. Stir in the chopped parsley and season to taste with additional salt and pepper.
3. Make the Buffalo skate: In a small skillet over medium-low heat, melt the butter. Increase the heat to medium and cook the butter, stirring constantly, until the solids at the bottom of the pan start to brown and smell nutty, 5 to 15 minutes. Remove from heat and let cool slightly.
4. In a blender, combine the hot sauce, citrus juices, Tabasco and garlic. With the machine running, slowly add the browned butter, leaving the dark brown solids behind in the skillet. Season to taste with salt and pepper and set aside.
5. Set a large skillet over medium-high heat. Add enough oil to coat it well, about 3 to 4 tablespoons. Place half of the buffalo sauce in a shallow bowl and the cornmeal in another. Season the skate wings on both sides with salt and pepper. Coat the wings in the Buffalo sauce, shaking off excess, and then dredge in the cornmeal to cover. Add the skate to the hot oil and sear until golden brown, about 1½ to 2 minutes (you may need to cook the skate in batches to avoid crowding the pan). Flip and cook the second side until golden brown, about 1½ to 2 minutes more. Transfer to a paper towel-lined plate. Serve with the remaining Buffalo sauce and the celery root rémoulade. Serves 4. –Jill Santopietro for TastingTable.com.