- 1 1/2 to 2 pounds cleaned skate wing fillets cut into 4 equal portions
- Salt and pepper
- Seasoned flour, for dredging
- 1/4 cup vegetable oil
- 8 tablespoons butter
- 1 lemon, juiced
- 2 tablespoons chopped parsley
- 2 tablespoons capers, drained
Season the skate with salt and pepper on both sides and dredge in flour to lightly coat, shaking off any excess flour. In a large skillet, add vegetable oil and heat until hot but not smoking. Add 2 tablespoons of the butter and, when melted, saute skate for 3 minutes on each side, or until golden brown on both sides. Transfer to a warm plate and set aside while you make the sauce.
With a paper towel carefully wipe out skillet and return to heat. When skillet is hot add remaining 6 tablespoons of butter and allow to cook until butter just begins to brown and has a nutty fragrance. Add lemon juice, parsley, and capers, and stir to combine well. Taste, season with salt and pepper, and serve immediately over hot skate fillets.
Recipe courtesy of Emeril Lagasse, 2001