Another much neglected (and cheap) fish is skate, and when it does appear on the menu it is usually Au beurre noir with capers—a very excellent way of serving it, but there are many other ways equally satisfactory. And here is one of them.
1 medium-sized skate, 1 or 2 onions, the juice of 1/2 a lemon, salad oil, parsley, thyme, 2 bay leaves, salt and pepper. For the batter: 1 tablespoon of butter, 2 eggs, 1/4 lb. of flour, 1/2 a teaspoon of salt, the same of pepper.
Put the fish in a large saucepan of cold water, to which should be added 1 teaspoon of salt, 3 tablespoons of vinegar, a few sprigs of parsley, 2 bay leaves, a sprig of thyme. Bring to the boil and simmer very gently for exactly 25 minutes. Drain, and remove the skin and bones, and cut in very small pieces. Set aside to cool. Now make the following batter: Beat up the yolks of egg and mix gradually and thoroughly with the flour. Then add the salt and pepper and gradually 1 teacupful of water, till it is quite absorbed. Add the whites of egg beaten to a very stiff froth. Mix thoroughly and add the fish when it is quite cold. Drop 1 tablespoon at a time of this mixture in a large, deep frying-pan in hot fat and cook till a golden brown. Drain on greaseproof paper in the oven and serve garnished with fried parsley and slices of lemon. Just before serving, squeeze a little lemon juice on the fritters.