I made this for lunch for my kids and thankfully they enjoyed (ate) it. I must admit the chips are not the a la mode triple cooked variety, nor even the out dated double cooked version. No, they are only single cooked – but if you have a 2-year-old and a 4-year-old waiting for their lunch, boiling, blotting, freezing, frying, blotting and refrying is pretty much out of the question.
There is no recipe per se. Just a method. As for the potatoes – I used Maris Piper.
- Blitz some white bread crust to make bread crumbs – a little stale is best.
- Cut the skate (it should be off the bone) into fingers.
- Season some flour with salt & paprika.
- Dredge the skate fingers in the flour & shake of any excess.
- Dip them into beaten egg & then into the bread crumbs.
- Chill for 10 minutes.
- Cut the (Maris Piper) potatoes into chips – not too thick.
- Rinse away the starch & pat dry.
- Put into a large non-stick pot & cover with cold sunflower oil.
- Make sure there is plenty of room in the pan. The oil will get hot & bubble a lot.
- Place over a medium heat & cook for about 7 minutes or until the potatoes are tender. Stir occasionally to avoid sticking and clumping.
- Turn the heat to full & cook until golden & crispy.
- Meanwhile shallow fry the skate in a non-stick pan over a medium heat until golden brown – 2 minutes on either side should do the trick.
- Gingerly remove the chips onto kitchen paper & sneakily season yours with fine salt.
- Remove the skate to kitchen paper.