Peel the potato and slice into wafer-thin slices or matchstick-sized chips. Soak the potato in cold water for about one hour to remove excess starch.
Heat the oil in a deep, heavy-bottomed pan. It is ready when a breadcrumb that is dropped in will sizzle gently in it. (CAUTION hot oil can be dangerous. Do not leave unattended.)
Drain the potato chips and dry them off. Fry in hot oil for about four minutes or until crisp and golden. Remove with a slotted spoon, drain on kitchen towel and season with salt. Set aside.
To make the mustard sauce, reserve two tablespoons of the cream and bring the remainder to the boil in a small pan. Simmer for about one minute until slightly thickened. Remove from the heat and whisk in the mustard.
For the skate, slice the wings into pieces 1cm/½in thick. Whisk together the egg and reserved cream and rub this into the fish pieces.
Dredge the skate in the flour, pushing the flour into the fish pieces so that all the cream and egg mixture is absorbed.
Fry the skate in the hot oil for three minutes or until crisp and nicely brown. Remove and place on kitchen towels and season with salt and freshly ground white pepper.
To serve, toss the salad leaves in the vinaigrette and divide between four plates. Top the salad leaves with the fish pieces and the chips. Drizzle with the mustard sauce and serve at once.
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