0.5 cup herbs fresh divided finely chopped (such as flat-leaf parsley, chives, and/or tarragon)
4 servings kosher salt freshly ground
2 tablespoons juice of lemon fresh
4 servings lemon wedges (for serving; optional)
0.5 cup olive oil
24 ounce skate wing fillets
0.3 cup butter unsalted ()
Equipment
food processor
bowl
frying pan
paper towels
whisk
Directions
Pulse bread in a food processor until semi-fine crumbs form.
Place breadcrumbs, eggs, and flour in separate shallow bowls.
Mix 1/4 cup herbs into breadcrumbs; season with salt and pepper.
Season skate with salt and pepper. Dredge skate in flour, shaking off excess, coat with egg, letting excess drip back into bowl, and coat with breadcrumbs; transfer to a plate.
Heat oil in a large cast-iron or other heavy skillet over medium-high heat. Working in batches, sauté skate until golden brown and just cooked through, about 2 minutes per side.
Transfer to a paper towel-lined plate; season with salt.
Pour off oil in pan; heat butter, stirring occasionally, until foaming and starting to brown, about 3 minutes.
Whisk in capers, lemon juice, mustard, and remaining 1/4 cup herbs.
Drizzle skate with brown butter sauce and serve with lemon wedges, if desired.
