Simple fried skate was a supper treat when I was growing up, and it is still one of my family’s favorites of all fried seafoods. . . .
Ingredients
Preparation
Step 1
Salt the strips of wing, flour them, fry until golden on all sides, remove to paper towels to drain, and salt lightly again.
Step 2
I suggest you slice the wing pieces narrower than for brodetto—I cut them into fish fingers, which the kids love. Since there is no further cooking in sauce, fry the pieces slightly longer than in the brodetto recipe, to make sure they are cooked through, especially if the cartilage is still inside. And one more thing: if you are just frying skate and not making a brodetto, you will need lots more fish, because it disappears fast.
From Lidia's Family table by Lidia Matticchio Bastianich Copyright (c) 2004 by Lidia Matticchio Bastianich Published by Knopf.
Lidia Bastianich hosts the hugely popular PBS show, "Lidia's Italian-American kitchen" and owns restaurants in New York City, Kansas City, and Pittsburgh. Also the author of Lidia's Italian Table and Lidia's Italian-American Kitchen, she lives in Douglaston, New York. Jay Jacob's journalism has appeared in many national magazines.
From the Trade Paperback edition.
