Pan-Fried Crispy Skate with Ponzu Sauce

Ingredients

6 fillets	Skate fish, boned (Main)
1 to dust	Flour, seasoned with salt & pepper
1 to grease	Clarified butter
1 to garnish	Lime, wedges

Ponzu sauce

½ cup	Rice wine vinegar
½ cup	Soy sauce
¼ cup	Red wine
1 ½ tsp	Dried bonito flakes (Main)

Directions

1. Bring a saute pan up to medium-high heat. Lightly dust the skate fillets in the seasoned flour, patting off any excess.
2. Once the pan is hot, add a liberal amount of clarified butter. Fry 1-2 skate fillets at a time for a couple of minutes on each side until golden and crisp on the outside. Keep the cooked skate warm by placing on a cake rack in a preheated oven to retain their crispness while you cook the rest.
3. To serve, place the skate fillets on warm plates with a little dish of dipping sauce and a wedge of fresh lime alongside.
4. To make the sauce
5. Place all the ingredients in a small saucepan and place on medium-low heat. Bring to a very slight simmer (do not boil). Simmer on very low for 30 minutes to let the flavours infuse.
6. Remove from the heat and strain through a fine sieve or, better still, a piece of muslin. Cool to room temperature, then refrigerate.