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Hunk 'o skate--Court Boillon or Pan Fry

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Hunk 'o skate--Court Boillon or Pan Fry

Lindsay B. | Feb 7, 2002 10:36 PM

I bought a gorgeous chunk of skinless skate wing today. I want to make skate with brown butter and capers. Half the recipes suggest dredging and pan-frying, while the other half recommend court-boillion. Which would you guys recommend?

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