-
1
Put a large skillet over medium-high heat.
-
2
While it is heating, season the flour with salt and pepper and put it on a plate.
-
3
Add the oil or clarified butter to the skilletit should coat the bottom welland turn the heat to high.
-
4
When the oil is hot, dredge the skate lightly in the flour and add it to the pan.
-
5
Cook until the skate is nicely browned on the first side, 3 to 5 minutes, then turn.
-
6
Cook on the second side for 2 to 4 minuteslower the heat a bit if the coating begins to scorchuntil it is firm to the touch.
-
7
Just before serving, put the butter in a small saucepan over medium-high heat.
-
8
Cook, stirring occasionally, until the butter foam subsides and the butter turns nut-brown, then cook for another 15 seconds or so.
-
9
Add the capers and swirl them around, then pour the butter over the fish.
-
10
Immediately add the vinegar to the pan that the butter was in, swirl it around, and pour it over the fish.
-
11
Garnish with parsley and serve immediately.
-
12
Put the skate in a deep, wide saucepan or skillet and add enough Fish Stock (page 161)or water with about 10 percent vinegar addedto cover.
-
13
Bring to a boil over high heat, skim off any foam, and turn the heat to medium-low.
-
14
Cook the skate until tender, about 10 minutes.
-
15
Remove the skate, drain it, and place it on a hot platter.
-
16
Proceed to step 2 and finish as directed.
