The flesh of stingrays is flaky and has a succulent flavour. Meuniere is a classic French culinary term which means that the fish is cooked in brown butter.
Prepare the tartare sauce by combining all ingredients and season to taste.
Trim the thin part of the skate wing edge, pat dry and season with salt and pepper.
Fry the fish in a mixture of 1 tbsp of butter with 1 tbsp of olive oil over a medium to high heat. Leave it to cook for 4-5 minutes on the first side, until a nice golden brown colour.
Flip the fish, add 1 tbsp of butter and continue cooking until brown on the other side.
Baste continually with butter to keep it moist.
Add the capers into the pan at the last minute.
When the fish is cooked, remove it and drain the excess oil on a paper towel before serving.
Notes
The freshness of the stingray or skate wing is a must because this fish turns bad quickly and smells like ammonia when it’s off.
It is not necessary to dredge the skate wing with flour if using a good quality Teflon pan.
How do you know if the fish is cooked properly? The flesh can be lifted away easily from the cartilage.