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The 'wings' of young small skate are often sold whole, but those of larger fish are usually sold cut in slices. Pieces of small skate can be cooked without any preparation, but larger skate, which tend to be rather tough and flavourless, are better if first simmered in salted water or court bouillon until just tender, skinned and cut into pieces measuring about 5-7.5 cm (2-3 in). They can then be fried or cooked in any way you wish.

1. Drain the skate well, coat with seasoned flour, egg and crumbs and fry it gently for 5 minutes on each side in shallow fat (or for 5 minutes in all, in deep fat), until the pieces are tender and golden.

2. Serve with cut lemon and a sharp-flavoured sauce such as tartare sauce.

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