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Fried Skate

The 'wings' of young small skate are often sold whole, but those of larger fish are usually sold cut in slices.

Pieces of small skate can be cooked without any preparation, but larger skate, which tend to be rather tough and flavourless, are better if first simmered in salted water or court bouillon until just tender, skinned and cut into pieces measuring about 5-7.5 cm (2-3 in).

They can then be fried or cooked in any way you wish.

ingredients

700-900 g (1 1/2 - 2 lb) prepared skate
seasoned flour
beaten egg and dry breadcrumbs
fat for frying

method

1. Drain the skate well, coat with seasoned flour, egg and crumbs and fry it gently for 5 minutes on each side in shallow fat (or for 5 minutes in all, in deep fat), until the pieces are tender and golden.

2. Serve with cut lemon and a sharp-flavoured sauce such as tartare sauce.

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