Skate is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of skate pieces that are breaded, fried and served with one of a range of sauces. The full recipe is presented here and I hope you enjoy this classic British version of: Skate.
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This is a classic recipe for a Victorian version of Skate that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 279.—SKATE.
This fish is generally sold cut in strips and curled round with a piece of the liver in the centre; it is then called crimped skate; and is considered by many delicious eating. The general fashion for dressing this fish is to boil it in salt and water, and serve it with white or brown caper sauce, or with shrimp or anchovy sauce.
Skate is also excellent when bread-crumbed and fried, and served with either of the sauces above named, and also with tomata, Indian, or piquante sauce.
Wash and dry the skate, dip in the eggs then coat in the breadcrumbs. Melt the butter in a pan, add the skate pieces and fry until golden brown and cooked through.
Accompany with either white caper sauce, brown caper sauce, shrimp sauce, anchovy sauce, tomata sauce, Indian sauce or piquante sauce.
