Skate knobs, deep-fried with caper mayonnaise

(Jason Lowe)

Serves 4

Skate knobs, like monkfish cheeks, are one of those fishy bits like offal that often get thrown away. These little tender morsels will often get discarded, along with the head, on fish like skate and monkfish, when they get stripped of their prime cuts on the boat and tossed back into the ocean. Skate knobs can be treated like whitebait or sprats and either breaded or just fried in flour – a great starter or snack. What we do here to help the future fish problem is to extend and utilise the lesser cuts – it's rather like using the less-known cuts of meat and makes the fish go much further in the food chain. Order skate knobs or monkfish cheeks in advance from your fishmonger.

600-800g skate knobs
A cup of milk
100g flour
Salt and cayenne pepper
Oil for deep frying

For the caper mayonnaise

2tbsp capers, rinsed and chopped
2-3tbsp of good-quality mayonnaise
1tbsp chopped parsley

Make the caper mayonnaise by mixing all of the ingredients together. Pre-heat about 8cm of oil to 160-180C in a large, thick-bottomed saucepan or electric deep-fat fryer. Season the flour well with the salt and cayenne pepper then coat the skate knobs well in the flour, shaking off any excess. Put them briefly in the milk then back through the flour. Deep fry them in 2 or 3 batches for 3-4 minutes, or until golden and drain on kitchen paper. Serve with the sauce on the plate or separately.