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1
Place potatoes in cold water, and set aside.
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2
Place a large saute pan over medium-high heat, and add oil.
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3
Drain potatoes, dry thoroughly on paper towels and add a single cube to the oil.
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4
If oil is hot enough for the cube to begin sizzling immediately, add the rest of the potatoes.
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5
Saute until barely golden, about 1 1/2 minutes.
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6
Transfer to a plate lined with paper towels, and set aside.
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7
Reserve the pan with the oil.
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8
Remove stems and wilted leaves from spinach, wash thoroughly and drain well.
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9
In a large saute pan over medium heat, melt the butter (not the clarified butter), add the spinach and toss until wilted.
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10
Season to taste with salt and pepper.
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11
Drain well, return to pan and keep warm.
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12
Return pan of oil to medium-high heat.
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13
When oil is hot, return potatoes to pan, and fry until golden brown and crispy.
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14
Drain on paper towels, and salt to taste.
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15
In a wide, shallow bowl, combine skate wings and milk, and soak for 15 minutes.
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16
In a large mixing bowl, combine flour and cracker meal.
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17
Remove wings from the milk, and season both sides with salt and pepper to taste.
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18
Dredge the wings in the flour mixture, pat off excess and set aside on a plate.
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19
In a large saute pan over medium-high heat, heat clarified butter until sizzling.
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20
Add skate wings with the smoother sides down, and fry until golden brown, about 2 minutes.
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21
Turn the wings, and fry an additional 2 minutes.
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22
To serve, mound spinach at the top of each plate.
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23
Place skate like an inverted fan beneath spinach.
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24
Sprinkle potatoes over spinach, and sliced chives over skate wing.
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25
Garnish plate with lemon wedges and parsley sprigs, and serve immediately.
