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1
Put skate wings into a dish and pour milk over them.
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2
Sprinkle with salt and pepper to taste.
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3
Put flour into a flat dish and dip skate pieces into it.
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4
Coat well on all sides and shake off excess.
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5
Use a paring knife to cut a small, shallow X in the bottom of each tomato.
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6
Drop tomatoes into boiling water and let stand 12 seconds.
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7
Drain and peel.
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8
Cut away and discard core.
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9
Cut tomatoes in half and push out seeds with your fingers.
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10
Squeeze gently to remove remaining seeds.
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11
Cut tomatoes into half-inch cubes.
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12
There should be about 2 1/2 cups.
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13
In 2 skillets, each large enough to hold the fish pieces in one layer, put 2 tablespoons of the olive oil and 1 tablespoon of the corn oil.
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14
Heat skillets and place 2 skate wings in each.
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15
Cook about 3 minutes or until golden brown on one side.
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16
Turn and continue cooking 3 to 5 minutes or until golden brown on the second side.
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17
Cooking time will depend on the thickness of the fish.
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18
Transfer the pieces to a platter.
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19
Combine remaining oils in a skillet and add tomatoes, garlic, shallots, rosemary, salt, pepper and vinegar.
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20
Cook over moderately high heat about 2 minutes.
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21
Spoon sauce over skate wings and sprinkle with basil or parsley.
