Lemony Baked Skate with Fried Eggplant Chips

Recipes are inspired by all kinds of ideas, experiences, and events. For me, it’s often as simple as something catching my eye at the market, buying it, and figuring out what to do with it later—call it eye-candy food shopping. And in this case, the candy was skate fish and Indian eggplant.

Skate fish has a wing-shaped body resembling a ray, and, skinned and fileted, its distinguishable features set it apart in the fish market's fresh fish case. It’s just downright pretty. And the taste? Deliciously mild, similar to lobster or crab. The texture is very soft and delicate, so light cooking and light seasoning are most beneficial to enjoying skate’s natural flavor.

Skate Filet

I’ve bought a variety of eggplants over the years—Chinese, English, Japanese, American, and Indian. This week, the little Indian globes looked so fresh and inviting in the produce section of the market that I couldn’t help but buy it. The small size of these eggplants makes the flesh a bit less spongy than their large American and English cousins, and they retain more firmness when cooked at a high temperature.

Indian Eggplant

That’s why I decided to cut them into thin slices, give them a flour dusting, and simply fry them into golden brown chips. The “chips” don’t turn out crunchy—just a little crispy around the edges with that great, earthy eggplant flavor still intact.

One final note: seasoning. I’m calling lemon a “seasoning” in this dish because it’s the primary flavor other than the skate and eggplant. It’s simple, fresh, and bright—all you need for the fish and vegetable. And in this recipe, the lemony goodness comes in two forms: the fruit itself and ground sumac, a wonderful Middle Eastern spice with great lemony flavor that’s used more as a finisher than for cooking. Sprinkled on top of the skate and eggplant, sumac adds a little extra lemon flavor to the dish. If you can’t find it, use a bit of finely chopped lemon zest, or simply drizzle with fresh lemon juice.

Ground Sumac

Serves 2

Ingredients

• 1 large lemon 
• 1/2-lb skinless skate filet (or other mild white fish)
• sea salt
• freshly ground black pepper
• olive oil, for drizzling
• 4 Indian eggplants (or 1 small Japanese eggplant)
• 1/2 cup flour
• 1 tbsp unsalted butter
• ground sumac, for garnish

 Preparation

1. Preheat the oven to 400° F.
2. Cut 8 thin slices from the lemon and place side by side on a parchment-lined baking sheet. Cut the remaining part of the lemon into 2 wedges for serving.

Lemon Bed for the Skate

1. Cut the skate crosswise in half and lay each half on top of 4 lemon slices.
2. Sprinkle with salt and pepper and drizzle with a little olive oil.

Seasoned Skate Ready to Bake

1. Bake until flaky and tender and just cooked through, about 10 minutes, depending on thickness.

Baked Skate

1. Meanwhile, cut thin slices of the ends and rounded sides from the eggplants to help square them for slicing. Cut each one into about 1/8-inch-thick slices.

Indian Eggplant Ready to Slice

Thinly Sliced Eggplant

1. Place the flour in a zip-top plastic bag and add the eggplant pieces. Shake until well coated.
2. Heat a large, nonstick skillet over medium-high heat and add the butter. When the butter is bubbly, add the eggplant pieces in a single layer and season with salt and pepper. 
3. Fry until the butter is absorbed and the eggplant begins to brown on the bottom, 5-6 minutes. (Work in batches, if needed.)

Eggplant Beginning to Fry

1. Turn the pieces and drizzle olive oil around them to add more moisture to the skillet. Continue frying the eggplant until golden brown and just beginning to crisp around the edges, 3-4 minutes longer.

Fried Eggplant

1. To serve, lift the skate from the lemon bed and place 1 piece on each of 2 plates. Divide the fried eggplant and spoon next to the fish. Garnish each with a lemon wedge and sprinkle sumac over all. Serve right away.