Scapece Race

Carefully gut the skate and rinse it under running water to remove any debris and impurities. Cut it into even slices, approximately 5 centimeters wide and 10 centimeters long (1.97 in), keeping the pieces fairly uniform for even cooking. Let them drain well: the surface must be dry before flouring.

Pass each slice through the type 0 flourCoating it evenly on all sides. Gently shake off any excess, as too thick a coating will make the frying heavy and may fall apart in the oil. Finish frying when the surface appears lightly coated with flour, with no visible buildup in the folds of the fish.

Fry the floured pieces in hot extra virgin olive oil, stirring in batches if necessary to avoid lowering the temperature too much. Cook until the breading is golden and firm and the fish is cooked through. Drain each slice of excess oil and transfer it to a suitable rack.

Salt Freshly fried skate, distributing the seasoning evenly on both sides. Do this while the pieces are still hot, so the salt adheres better to the surface. After salting, let the fish cool completely before marinating.

Pour the vinegar into a suitable container and add the saffron. Bring the mixture Bring to a boil: it should be very hot and develop the characteristic aroma of saffron, with a clear but controlled simmer. Keep the marinade ready for immediate immersion of the now-cooled pieces.

Immerse the cold skate pieces in boiling saffron vinegar, ensuring they are completely in contact with the liquid. Let them marinate for about a week, so that the vinegar flavors the flesh and the saffron enhances its aroma and color. The fish is ready when it is well-saturated with the marinade.

Carefully drain the skate from the marinade before serving. Serve at room temperature, allowing the acidity of the vinegar, the aroma of the saffron, and the texture of the fried fish softened by the marinade to emerge. There's no need to return it. on the heat: the expected service is without further cooking.