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1
Prep the skate: Preheat the oven to 225F.
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2
Place a sheet pan fitted with a rack in the oven.
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3
Cut the fillets into similarly sized portions, scaling the larger ones down to the size of the smaller.
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4
Don't fret if one is a little bigger than the other.
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5
Prep the dredge.
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6
Whisk together the fours, marjoram, baking powder, and 12 teaspoon of the salt and divide between two baking dishes.
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7
In a third baking dish or shallow bowl, combine the milk and stock.
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8
Fry the skate: Heat 14 inch of oil over medium-high heat in a large cast-iron skillet.
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9
Dredge the skate fillets, one at a time, in the dry dredge, then one at a time in the wet, and then into the second dry.
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10
Don't discard the wet or dry dredge, because we are making gravy with it in a few minutes.
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11
Gently place a couple of the dredged fillets into the hot oil and fry for 2 to 3 minutes per side, flipping, or until the edges are golden.
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12
Do not crowd the skillet.
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13
Using a spatula or fish spatula, transfer the fillets to the prepared sheet pan in the oven to keep warm.
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14
Continue frying the rest of the skate.
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15
Transfer the final round of skate fillets to the sheet pan, and turn off the oven.
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16
Make the gravy: Drain out all but about 1 tablespoon of the oil from the skillet and discard.
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17
Reduce the heat to low.
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18
Whisk 1 tablespoon of the remaining dry dredge into the fat in the skillet and cook for 1 minute, whisking.
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19
While whisking vigorously, add the remaining wet dredge, the tarragon, and the remaining 12 teaspoon salt.
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20
Cook, whisking continually to work out the lumps, until thickened to a gravy like consistency, an additional 1 to 2 minutes.
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21
PLATE IT!
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22
This is an incredibly comforting dish but lighter than its steak counterpart.
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23
I make this at the end of a long shift, and eat it out of a to-go container, slathered with gravy, on public transit.
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24
If you don't have access to a restaurant to work in, put this on plates with the gravy served on the side (see Break It).
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25
This is great with the crunch of the Radish Caprese or the heat of the Chilled Corn Soup.
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26
BREAK IT: Replace the tarragon with cilantro and add some adobo sauce from a can of chipotles to the gravy for a smoky effect.
