This crispy skate with fried capers requires the freshest shake you can find. Pair this seafood entree with rice or potatoes and a side of roasted vegetables.
Line a plate with paper towels. Heat the olive oil in a 12-inch nonstick pan over medium-high heat until shimmering but not smoking. Add the capers and cook until crisp, golden, and popped open, about 1½ minutes. Use a slotted spoon to transfer the capers to the plate lined with paper towels.
Put the flour in a shallow baking or pie pan. Season the skate all over with the salt and pepper. Dredge the skate on both sides in the flour. Reheat the olive oil over medium-high heat. Cook the skate in 2 batches until the edges are just cooked, about 1½ minutes. Flip the skate and cook until just cooked through, about 1½ minutes more. Repeat with the remaining skate.
Serve sprinkled with the fried capers and the lemon wedges on the side.