About 1/3 pound of fish per person (less for babies, of course, although ours has eaten close to a quarter pound of fish, some meals....)
Rinse fish and pat until very dry with a paper towel. Season well.
Warm your oven to 225 degrees, as you will need to cook the wings in batches, given that they are not small. As you cook them, place them on a baking sheet and keep them warm until all are done, and ready to serve. But do not keep them in the oven any longer than necessary to cook the rest of the fish.
Prepare a shallow dish of flour, also seasoned with salt and pepper.
Flour the fish on both side, patting off any excess before cooking each wing.
Heat a skillet over a high flame and drizzle with oil. Add a pad of butter to the pan, then add the fish. Your pan should be hot enough that the butter foams quickly, and you hear a nice sizzle when the fish hits the skillet.
Cook on medium high heat, flipping just once after about 3 minutes.
Cook the other side for the same amount of time. As there are no bones, and the wings are thin, they cook very quickly.
Keep warm in the oven while you cook the remaining wings.
For the sauce, once the fish is all cooked and in the oven, simply add two tablespoons of butter to the empty skillet and a small handful of capers. Let simmer just a few moments, until the butter turns light brown and you can smell the capers warming.
Serve the skate wings with your preferred sides. We love mashed potatoes and squash, or other greens with this. Drizzle the fish with a little brown butter and capers, and serve with a squeeze of fresh lemon.