MELT 6 TBSPS OF UNSALTED BUTTER IN A SMALL SAUCEPAN. POUR INTO A GLASS MEASURING CUP. WHEN THE BUTTER COOLS A BIT, SKIM OFF THE MILK FAT ON THE SURFACE. POUR CLARIFIED BUTTER BACK INTO THE SAUCEPAN, STOPPING SHORT OF THE MILK SOLIDS ON THE BOTTOM.
PUT THE CAPERS IN A SMALL STRAINER AND RINSE OFF THE SALT. DRY ON A LAYER OF PAPER TOWELS.
DRY THE SKATE WINGS WITH PAPER TOWELS. SALT AND PEPPER. SPREAD WONDRA FLOUR ON PAPER OR A DINNER PLATE.
HEAT ABOUT 1/3 CUP OF VEGETABLE OIL IN A LARGE, PREFERABLY NON-STICK PAN.
WHEN THE OIL IS VERY HOT, DREDGE THE SKATE WINGS, A FEW AT A TIME, IN THE FLOUR. PAT OFF EXCESS AND GENTLY LAY THE SKATE WINGS IN THE PAN. DO NOT CROWD. YOU WILL HAVE TO FRY THEM IN BATCHES.
FRY ABOUT 3 MINUTES PER SIDE. REMOVE TO A WARM PLATTER TILL THEY ALL ARE DONE.
HEAT THE CLARIFIED BUTTER TO A NUT-BROWN COLOR. OFF THE HEAT, TOSS IN THE CAPERS AND/OR CHOPPED PARSLEY. THEN POUR IN ABOUT 1 TSP OF VINEGAR.
SPOON A LITTLE OF THE BEURE NOIR OVER THE SKATE WINGS AND SERVE THE REMAINDER ON THE SIDE.
GARNISH WITH CHOPPED HERBS AND LEMON WEDGES.
SERVES 4-6
