DEFROST & COOK – because of the size of the skate its best to defrost first, although if you prefer to cook from frozen just add more time and check the skate is cooked in the centre.
FRY- DEFROST, add a little oil to a frying pan and get in nice and hot. Dry the skate wings and coat in a little flour, add to the frying pan and fry for 1 minutes until a you see a little colour. Reduce the heat to medium and fry them for 4-5 minutes on each side, depending on their size and thickness. To test if they are cooked, slide the tip of a sharp knife in and push to see if the flesh parts from the bone easily and looks creamy-white ( not opaque). When the fish is ready, remove it to warm serving plates, garnish with parsley and serve with tartare sauce and lemon wedges to squeeze over. Delicious.