Dave Smith wrote:
>
> I have only had skate wing once, about a year ago. I dredged
> it in seasoned flour and fried it in butter, a few minutes
> per side. It was very tender, much like sole. Twenty minutes
> sounds like a long time to cook it.

Agreed. Quoting from:
http://www.findarticles.com/p/articl...v20/ai_4254547

George Lang's Cafe des Artistes in New York is also serving
grilled skate wing with a butter and fresh herb sauce. Andrew
Young pointed out, however, that if skate is treated improperly,
it becomes extremely tough. "If skate is sauteed, it should be
kept on the heat only for a very short time," he added.