Small skate, tender enough to fry quickly, should be used for this Tunisian dish. The wings are bought already dressed from the fishmonger.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Cut the fish into pieces about 2 inches wide, cutting in between the long soft bones. Rub the pieces with a mixture of garlic, cumin, salt, and 3–4 tablespoons of the olive oil.
Step 2
In a large frying pan, fry the fish pieces in batches in shallow oil, giving them about 4 minutes on either side, until the flesh begins to part from the bone. Remove to a baking dish.
Step 3
Sauté the potatoes slowly in the same oil, adding salt and pepper and more oil, and turning them over, until they are tender.
Step 4
Add the capers towards the end. Reheat the fish in a 400°F oven, covered with foil. Serve on a bed of the sautéed potatoes accompanied by lemon wedges.
