Equipment
Ingredients
Potatoes
- 2 potatoes, peeled and cut into 1.25cm cubes
- 700 ml vegetable oil
Spinach
- 680 g spinach, washed and stemmed
- 27 g unsalted butter
Skate
- 4 skinless skate wing fillets
- 475 ml whole milk
- 160 g all-purpose flour
- 73 g cracker meal
- 45 ml clarified butter
Seasoning and Garnish
- 5 g fine sea salt
- 2 g black pepper
- 9 g chives, finely sliced
- 2 lemon, cut into wedges
- 4 italian parsley, sprigs
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 684 kcal
- Protein
- 51 g
- Carbohydrates
- 71 g
- Fat
- 23 g
- Fiber
- 10 g
- Sugar
- 8 g
- Sodium
- 786 mg
- Saturated Fat
- 13 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 60 mg
- Potassium
- 2074 mg
- Calcium
- 462 mg
- Iron
- 11.3 mg
- Magnesium
- 184 mg
- Phosphorus
- 592 mg
- Zinc
- 2.1 mg
- Vitamin A
- 944 mcg
- Vitamin C
- 97 mg
- Vitamin D
- 1.6 mcg
- Vitamin E
- 3.9 mg
- Vitamin K
- 874 mcg
- Vitamin B6
- 0.7 mg
- Vitamin B12
- 0.6 mcg
- Thiamin
- 0.68 mg
- Riboflavin
- 0.87 mg
- Niacin
- 5.7 mg
- Folate
- 457 mcg
- Water
- 357 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Submerge the skate wings in the milk in a shallow bowl. Soak for 15 minutes.
Place the cubed potatoes in cold water to remove excess starch. Drain and dry them completely with paper towels.
Heat 700ml vegetable oil in a large sauté pan over medium-high heat (approx 180°C/350°F). Add the potatoes and fry for 90 seconds until pale gold. Remove and drain on paper towels.
Melt 27g butter in a clean pan over medium heat. Add the spinach and toss until wilted. Season with salt and pepper, drain excess liquid, and keep warm.
Reheat the potato oil to medium-high heat. Fry the par-cooked potatoes a second time until deep golden brown and crisp. Drain on paper towels and season with salt.
In a mixing bowl, whisk together the flour and cracker meal until combined.
Remove the skate from the milk and season both sides with salt and pepper. Coat the wings in the flour mixture and tap off any excess.
Heat 45ml clarified butter in a large sauté pan over medium-high heat. Fry the skate wings for 2 minutes per side until the internal temperature reaches 63°C (145°F).
Place a mound of spinach on each plate. Arrange the skate wing next to the spinach, top with chives, and scatter potatoes over the spinach. Garnish with lemon and parsley.
Chef's Notes
- The milk soak for the skate is crucial. It helps to firm up the flesh and remove any slight 'fishiness,' resulting in a cleaner flavor and better texture when cooked.
- For truly crispy potatoes, ensure they are completely dry after the first fry. Any residual moisture will steam them in the second fry, preventing crispness.
- Clarified butter has a higher smoke point than regular butter, making it ideal for pan-frying at higher temperatures without burning. If you don't have clarified butter, use a high smoke point oil like grapeseed or canola.
- Don't overcrowd the pan when frying the skate. This can lower the oil temperature and lead to steaming rather than crisping the coating. Cook in batches if necessary.
- Taste and adjust seasoning for the spinach and potatoes at each stage. A well-seasoned dish is key to overall flavor balance.
Storage
Refrigerator: 1 day — Best eaten immediately; potatoes will lose crispness.
Reheating: Reheat fish and potatoes in a 175°C (350°F) oven until warm.
Troubleshooting
Potatoes are oily and soft.
Cause: The oil temperature was too low or the pan was overcrowded.
Fix: Refry at a higher temperature briefly, though results may vary.
Prevention: Ensure oil reaches 180°C (350°F) and fry in batches if necessary.
Fish coating is soggy or falls off.
Cause: The fish was not drained properly or excess flour was not tapped off.
Fix: Cannot be fixed once fried.
Prevention: Season and dredge the fish immediately before frying.
Cultural Context
Skate, a cartilaginous fish, has been a traditional food source in many coastal regions, particularly in Europe. In France, it's often prepared simply to highlight its delicate flavor, with common accompaniments like butter, lemon, and herbs. This dish reflects a classic French approach to seafood, emphasizing fresh ingredients and straightforward cooking techniques for an elegant yet rustic meal.
