In Dublin we call ‘skate’ ray and it pops up regularly in fish and chip shops. When restaurants decided to serve it and charge a premium, they called it by its posh name, skate, and put the price up. We’re not fooled and a quick trip to Burdock’s, the famous fish and chipper in Dublin 2 means you don’t need to spend twenty five quid on something that you can get there for under a tenner (with extra crispy bits thrown in for free). This recipe is a french classic – ray goes so well capers and lemon.
Serves 4 (halves or doubles easily)
4 ray/skate wings
Freshly ground black pepper
50g salted butter
2 tablespoons olive oil
50g salted capers (washed and dried)
1. Wash and dry the ray wings with kitchen towel. Sprinkle with freshly ground black pepper on both sides.
2. Melt the butter and olive oil in the pan and add the ray wings (the olive oil stops the butter from burning). Cook over a gentle heat for about 6-8 minutes a side, depending on how thick the fish is – it should be golden and the fish white and glossy inside and easy to pull away when it is ready to eat. Put the fish on a plate and cover loosely in tin foil to keep it warm.
3. Add the capers and lemon juice to the pan juices, heat briefly, then pour onto the fish. Serve with fresh lemon wedges if you like and pass around a bowl of baby potatoes that you have boiled in their skins.