By Richard Whittington and Martin Webb
Skate on the bone is a difficult fish to deep fry since it is very large and uneven in shape and thickness. Fillets of skate, however, are ideal. The yeast batter is very English, though not widely used today, and delivers an excellent, crisp result. Cut the chips quite thick, say 6cm x 2cm (2½ x ¾ in).
If you can get hold of fresh yeast then use it, but dried yeast will work efficiently enough.