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Pat skate wings dry and season generously with sea salt on both sides. Dredge lightly in flour and tap off excess. Add enough oil to a large sauté pan so you have a thin layer covering the bottom. Heat oil over high heat and wait until just before it starts to smoke. Add fish and fry several minutes over medium high until it has a nice crisp golden-brown exterior. Using a spatula, flip to other side and repeat. Once brown on both sides, remove and rest on paper towel to blot oil.
Pour off excess oil from pan and reduce heat to medium. Add butter and stir until it browns and smells nutty. Immediately remove from heat and add lemon juice, parsley and capers. Spoon sauce over fish and serve.