Crispy Skate Recipe

Prepare the Skate

Rinse the skate wings under cold water and pat dry with paper towels.

Season and Bread

In a shallow dish, combine flour, salt, and black pepper. In another dish, beat the eggs. In a third dish, place the breadcrumbs. Dredge each skate wing in the flour mixture, dip in the eggs, and finally coat with breadcrumbs.

Fry the Skate

In a large skillet, heat vegetable oil over medium heat. Once hot, carefully add the breaded skate wings. Fry for about 4-5 minutes on each side or until golden brown and crispy. Remove from skillet and drain on paper towels.

Cook the Potatoes

Peel and chop the potatoes into equal-sized pieces. Place in a pot of salted water and bring to a boil. Cook until tender, about 15-20 minutes.

Make the Purée

Drain the potatoes and return them to the pot. Add the butter, heavy cream, salt, and white pepper. Mash until smooth and creamy. Adjust seasoning as necessary.

Prepare the Brussels Sprouts

Trim the ends of the Brussels sprouts and cut them in half. Toss in a bowl with olive oil, salt, and black pepper.

Roast the Brussels Sprouts

Spread the Brussels sprouts on a baking sheet and roast in a preheated oven at 400°F (200°C) for 20-25 minutes, or until they are brown and crispy.

Make Brown Butter

In a small saucepan over medium heat, melt the butter. Continue cooking, swirling occasionally, until the butter turns a golden brown color and has a nutty aroma, about 5-7 minutes. Remove from heat.