FRIED CAPERS - MAGICAL FLAVOR BOMBS FOR YOUR FOOD
Steps:
- Pour oil into small sauce pan to 1/8 inch deep.
- Heat oil until shimmering or 350F.
- Drain capers and dry on paper towels or kitchen towel.
- Add capers to pan without overcrowding, in batches if making a large quantity.
- Fry until golden brown, about 2-3 minutes.
- Carefully remove capers from oil with a slotted spoon and drain on paper towel.
- Let rest a few minutes before using. If making ahead, they can stay uncovered at room temperature for several hours.
- To store, keep in covered container at room temperature for several days.
BATTER-FRIED CAPERS
These are great for salads and canapés.
Yield Makes about 1/3 cup
Number Of Ingredients 5
Steps:
- Rinse salted capers, if using, and soak in cold water to cover by 3 inches 30 minutes (to remove excess salt). In a small bowl whisk together flour, beer, and salt. Let mixture stand 15 minutes. Drain capers and dry well. Stir capers into batter.
- In a small saucepan heat 1 inch oil over moderate heat until a deep-fat thermometer registers 375°F. With a slotted spoon remove capers, about 10 at a time, from batter. With fingers carefully drop coated capers into oil and fry until golden, about 1 minute. With another slotted spoon transfer capers as fried to paper towels to drain. (Batter-fried capers will stay crisp, uncovered, at room temperature 1 day.)
PAN-ROASTED FISH WITH FRIED CAPERS
Salt-packed capers have become a growing presence in grocery stores. They tend to be larger than capers cured in vinegar and brine, more like the flower buds that they are, and pleasingly vegetal in flavor. When you fry them in olive oil, the oil intensifies their saltiness and turns their outer leaves into a crisp shell, creating delicious crunchy bits that can be used as both seasoning and texture. Here, they stud fillets of pan-roasted striped bass, but you could use any meaty white fish like cod or halibut. It's a bright and flavorful alternative to the usual weeknight fish dish, and it can be on the table in about a half hour.
Provided by Amanda Hesser
Categories dinner, easy, quick, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees. Soak the salt-packed capers in water for 10 minutes, drain, rinse, then thoroughly pat dry. (If using brined capers, drain them and pat dry.) Pour 1/2 inch olive oil into a small saucepan and place over medium-high heat. When the oil is hot enough to toast a bread crumb in 30 seconds, add the capers. Be careful, the oil may sputter. Fry until the capers fluff up and begin to brown on the edges, 30 to 60 seconds. Drain the capers on a paper towel.
- Pour the remaining 2 tablespoons oil in a large nonstick sauté pan. Place over medium-high heat and add the garlic clove. Season the fish with salt and pepper. When the garlic bubbles on the edges, lay the fish in the pan, skin side down. Sauté until browned on the bottom, 4 to 5 minutes, then put the pan in the oven and roast until the fish is just cooked through, 5 to 8 minutes.
- Set a fillet on each of 4 plates. Sprinkle the fried capers over the fillets and serve with wedges of lemon.
Nutrition Facts : @context http, Calories 288, UnsaturatedFat 9 grams, Carbohydrate 2 grams, Fat 12 grams, Fiber 1 gram, Protein 41 grams, SaturatedFat 2 grams, Sodium 590 milligrams, Sugar 0 grams
FRIED CAPERS (LITTLE FLOWERS)
This is a delicious little garnish, if you don't eat them all first. It's great on salads and appetizers. You can try it out with any quantity of capers if you have any left over oil. Just make sure they are as dry as you can get them, otherwise they won't be crispy.
Provided by Jangomango
Categories Very Low Carbs
Time 4m
Yield 4 salad garnishes
Number Of Ingredients 3
Steps:
- Heat oil to 365-75* F in a medium saucepan.
- If you haven't a thermometer, this is hot but definitely not smoking.
- Lower the capers, (I use a Chinese deep frying wire utensil) a few at a time, into the oil and fry until they suddenly pop open and look like little flower buds.
- Let them cook for a couple of seconds, remove, and drain on paper towels.
- Salt, sparingly, since they are salty already.
- Serve.
Nutrition Facts : Calories 483.8, Fat 54.6, SaturatedFat 7.1, Sodium 254.9, Carbohydrate 0.4, Fiber 0.3, Protein 0.2
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