This is currently one our favourite fish meals – the skate wings are quick and easy to cook and have a delicate flavour. On top of that they’re very good value. Jimmy usually has skate every Saturday and Sunday at the Market. It’s becoming more and more popular as customers realise how lovely it is.
Allow 1 skate wing per person or if they’re very big 1 will enough for 2 servings.
Heat a little oil (something neutral in flavour) and about a tbsp of unsalted butter in a frying pan.
Dust the skate wings in flour, shaking off the excess.
Put the skate in the pan and cook for about 2-3 mins on each side. The timing will depend on how thick the wings are. Season each side with a little salt.
While the fish is cooking, finely chop some parsley and 2 anchovies. Mix with the rind of 1 lemon and 1-2 tbsps of drained capers.
Remove the skate from the pan and put it on warmed plates. Drain off the oil from the pan and return it to the heat.
Melt 1-2 tbsps of butter, add the parsley mix and the juice of 1 lemon. Let it all sizzle for a moment. Then spoon the mixture over the cooked wings.
Delicious with boiled baby potatoes and a green vegetable.
For a quick lunch snack I’ve sometimes simply cut a wing into 2 pieces, cooked as above, put the pieces on a couple of slices of fresh sourdough bread and added a little of the parsley mix. Add another piece of bread on top for a sandwich.