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📝 Description
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🥘 Ingredients
Skate, sufficient vinegar to cover them, salt and pepper to taste, 1 sliced onion, a small bunch of parsley, the juice of 1/2 lemon, hot dripping.
👨🍳 Method
Cleanse the skate, lay them in a dish, with sufficient vinegar to cover them; add the salt, pepper, onion, parsley, and lemon-juice, and let the fish remain in this pickle for 1-1/2 hour. Then drain them well, flour them, and fry of a nice brown, in hot dripping. They may be served either with or without sauce. Skate is not good if dressed too fresh, unless it is crimped; it should, therefore, be kept for a day, but not long enough to produce a disagreeable smell.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Small Skate Fried this week, drawn to the simplicity and vintage charm of the recipe. The process was delightfully old-fashioned, starting with a pickle made from vinegar, lemon juice, and fresh herbs. I found the pickling step to be a revelation, as it imbued the skate with a subtle tang that cut through the richness of the fried fish. The onion and parsley added a fragrant depth that I hadn't expected. This dish is perfect for the traditionalist cook who appreciates the art of pickling and the satisfaction of a well-fried fish. The hot dripping provided a crispy exterior that was beautifully golden. I served mine without sauce, allowing the flavors of the pickle to shine through. The key to success is in the timing—neither too fresh nor too old, the skate should be just right. My advice? Plan ahead, pickle the skate, and enjoy the fruits of your labor with a side of crispy chips.
