This is from Delia Smith’s ” Summer Collection”, a book i suspect many of us have had on our shelves at one time or another judging by the number of copies I now see in second hand shops. I like to eat this with chips or mashed potatoes. The sauce goes well with any fried fish.
Ingredients
- 1 lb skate wings
- 1 heaped tbsp seasoned flour
- 2 tbsps oil
Salsa:
- 4 anchovy fillets drained and finely chopped
- 1 heaped tbsp capers drained
- 1 heaped tsp grain mustard
- 1 medium garlic clove
- 1 tbsp chopped fresh basil
- 2 tbsps chopped flat leaf parsley
- 2 tbsps fruity olive oil
- 4 tbsps fresh lime juice
- 1/2 tsp sea salt
- black pepper
Servings:
Instructions
- First make the Salsa. Crush the garlic with ½ teaspoon of salt using a pestle and mortar until you get a paste-like consistency. Combine with all the other salsa ingredients and mix everything very thoroughly.
- To cook the skate wings, take a 10 inch (25 cm) frying pan and put it on a gentle heat to warm up while you wipe the fish with kitchen paper and then coat it with a light dusting of seasoned flour.
- Turn the heat up to high, add the oil to the pan and, as soon as it's really hot, add the skate wings. Fry them for about 4-5 minutes on each side, depending on their size and thickness – slide the tip of a sharp knife in and push to see if the flesh parts from the bone easily and looks creamy white.
- Then pour in the salsa all round the fish to heat very briefly. It doesn't need to cook but simply to warm a little. Serve the fish straight away with the salsa spooned over.
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