Dip in flour, then in egg, then in crumbs, and fry in deep fat.
Serve with any preferred sauce.
BOILED SKATE
Prepare and clean a small skate and cut into convenient pieces
for serving. Put into a kettle an onion and a carrot sliced, a
bunch of parsley, a sprig of thyme, two bay-leaves, a tablespoonful
each of salt and pepper-corns, and half a cupful of vinegar. Put
the fish on this, add cold water to cover, and boil slowly for
forty-five minutes. Drain and serve with any preferred sauce.
BOILED SKATE WITH BLACK BUTTER
Boil the skate until tender in salted and acidulated water to cover,
with onion, thyme, parsley, bay-leaves, and pepper to season. Drain
the fish and pour over half a cupful of browned butter to which a
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tablespoonful of vinegar has been added.
BOILED SKATE WITH CAPER SAUCE
Cook the fish in salted and acidulated water to cover, adding a
sliced onion, two bay-leaves, and a bunch of parsley to the water,
with salt and pepper to season. Drain, place on a hot dish, and
serve with Caper Sauce.
BOILED SKATE WITH OYSTER SAUCE
Boil the fish in salted and acidulated water to cover, drain, and
serve with Oyster Sauce.
BAKED SKATE
Skin the fish and cut into suitable pieces for serving.
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