A recipe from ” Fish” by Sophie Grigson and William Black.
Season the skate wings with salt. Crush the peppercorns and coriander seeds coarsely and mix with the oregano. Spread out on a plate.
Coat the skate wings lightly with flour, shake off any excess then dip into the beaten egg.
Press the herb and spice mixture gently on to the wings, coating them evenly on both sides.
Heat the oil in a frying pan large enough to take both portions of skate. Fry fairly gently, turning once, until they are just cooked through.
Serve immediately with the lemon wedges.