1. Put the skate fillets in a
dish large enough to hold them in one layer. Pour the milk over
them and sprinkle with salt and pepper to taste. Turn the
fillets in the milk so they are coated on both sides.
2. Scatter the flour over a large dish. Lightly dredge the
fillets on both sides in the flour.
3. Heat the oil in a large nonstick skillet over medium-high
setting. When the oil is hot but not smoking, add the fillets.
If it is necessary to do this in two batches, use the same oil.
Sauté on one side until golden brown, about 3 minutes. Turn and
cook on the other side until golden brown, about 3 minutes more.
When the fillets are done, transfer them to a warm platter or
4. Wipe out the pan with a paper towel and return it to the
heat. Melt the butter and add the red peppers, shaking the pan
frequently until the butter turns light brown. Add the capers,
cook briefly, and add the shallots, vinegar, and parsley. Cook
briefly then stir and pour the sauce over each fillet evenly.