Skate with Black Butter and Capers

Preparation info
    • Difficulty


Appears in

By AA Gill and Mark Hix

Published 1997

  • About

Most people are put off by skate as it is normally served on the bone. Although many fish benefit - from being cooked on the bone, skate bones are soft and easily swallowed. Ask your fishmonger to skin and fillet your skate - this may surprise him, as it is not normal practice.


  • 8 x 200 g pieces of skate fillet
  • salt and freshly ground black pepper
  • 2 tbsp plain


Fold the skate fillets to give a uniform shape, season and lightly flour them. Heat the vegetable oil in a pan and fry the fillets on the flat side until they are golden. Then add 50 g of the butter, turn the fillets over and continue cooking for three minutes. Remove them from the pan and keep war