Skate and rays are delicious.  Their flesh is wonderfully soft, they are free of spiky bones, that may otherwise put off the nervous eater.  I therefore think they are the perfect starting point for anybody wanting to try more seafood.  I have heard many people say to me that they don’t like skate because it tastes of ammonia, this is definitely not the case with a beautifully fresh piece of fish.  This awful taste develops as the fish gets older and the enzymes within its meat produce this flavour, so if you’ve been told this story or even had this experience do try again with a nice fresh piece of fish, you will not be disappointed.  Fried skate is magnificent you get a really crisp outer coating and a really soft moist middle.  On smaller skate wings even the bones can be chewed up and eaten.

Serves 2

Ingredients

2 pieces of skate weighing about 275 g each
2 egg yolks
2 tbsp white wine vinegar
1 tbsp Dijon mustard
100 ml vegetable oil
50 g capers, roughly chopped
Juice of ½ lemon
1 tbsp parsley, finely chopped
4 tbsp plain flour
3 eggs, beaten
100 g fine breadcrumbs

200 ml vegetable oil for deep frying

Method

First make the caper mayonnaise by placing the egg yolks into a bowl with the vinegar and mustard, whisk together and then in a steady stream add the vegetable oil until you have a thick creamy piquant mayonnaise.  Stir in the capers, parsley and half the lemon juice and season to taste.

 

Lay 3 deep plates in front of you, one with flour, one with beaten egg and one with breadcrumbs.  First dip the fish in flour then beaten egg and lastly the breadcrumbs, making sure the fish is well coated.   

 

Heat enough vegetable oil in your pan or deep fat fryer to cover the fish when frying.  When the temperature reaches 190 cook each piece of skate for 5-6 minutes until the outside is crisp and golden.  Drain on kitchen paper, sprinkle with a little fine salt and a squeeze of lemon and serve with a spoonful of caper mayonnaise.  A nice bowl of chips and some pickled onions make the dish even more enjoyable.