Pan-Fried Crispy Skate with Ponzu Sauce
|6 fillets||Skate fish, boned|
|1 to dust||Flour, seasoned with salt & pepper|
|1 to garnish||Lime, wedges|
|1 to grease||Clarified butter|
- Bring a saute pan up to medium-high heat. Lightly dust the skate fillets in the seasoned flour, patting off any excess.
- Once the pan is hot, add a liberal amount of clarified butter. Fry 1-2 skate fillets at a time for a couple of minutes on each side until golden and crisp on the outside. Keep the cooked skate warm by placing on a cake rack in a preheated oven to retain their crispness while you cook the rest.
- To serve, place the skate fillets on warm plates with a little dish of dipping sauce and a wedge of fresh lime alongside.
- To make the sauce
- Place all the ingredients in a small saucepan and place on medium-low heat. Bring to a very slight simmer (do not boil). Simmer on very low for 30 minutes to let the flavours infuse.
- Remove from the heat and strain through a fine sieve or, better still, a piece of muslin. Cool to room temperature, then refrigerate.