Best 6 Deep Fried Capers Recipes

FRIED CAPERS

Steps:

• 1. Line a plate with several layers of paper towels. 2. Pour evoo in a small sauté pan and place over medium heat until the oil reaches 350°F with a deep fry thermometer. 3. Fry capers in batches for 2 to 3 minutes, until they split and are crispy. Transfer crispy capers to prepared plate. Use them to garnish your favorite meat or veggie dishes like our Chicken Piccata. Store at room temperature, covered, for up to 3 days. Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.

DEEP-FRIED CAPERS

Steps:

• Rinse capers in a sieve and transfer to a small bowl. Add enough water to cover capers by 2 inches, then soak 30 minutes. Repeat soaking method.
• Drain and rinse capers, then pat very dry between paper towels.
• Heat oil in a 1-quart heavy saucepan over moderately high heat until it registers 375°F on thermometer. Fry capers in 2 batches until golden, 30 to 45 seconds per batch. Transfer with a slotted spoon to paper towels to drain and return oil to 375°F between batches.
• *Available at specialty foods shops and Dean & Deluca (800-999-0306).

FRIED BRUSSELS SPROUTS WITH WALNUTS AND CAPERS

Steps:

• Pour enough oil into a medium pot so that the oil comes 3 inches up the sides. Heat the oil to 350 degrees.
• While the oil is heating, whisk together the garlic, anchovies, serrano, red wine vinegar, honey, scallions, walnuts and extra-virgin olive oil in a bowl large enough to toss all of the Brussels sprouts. Keep the bowl near the stovetop.
• Working in batches, deep-fry the Brussels sprouts until the edges begin to curl and brown, about 3 minutes. To the last batch, add the parsley and capers (stand back-the capers will pop and sputter!). Give the contents of the pot a stir. When the color of the parsley becomes a deeper, more saturated shade of green, about 30 seconds to 1 minute, remove the contents of the pot with a skimmer and place directly in the bowl of dressing. Toss to coat. Add salt and pepper to taste.

BATTER-FRIED CAPERS

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.)

GRILLED SOFT-SHELL CRABS WITH SCALLIONS, GINGER AND DEEP-FRIED CAPERS

Steps:

• Clean crabs if necessary: remove the eyes, then turn the crab on its back and remove apron. Turn over again, lift up flaps at each end, and pull out spongy gill tissue. Pat dry and refrigerate until ready to grill.
• Place minced shallots in saucepan with lemon juice and white Port, and reduce over medium heat until about 2 tablespoons of sauce remain (5 to 7 minutes). Add heavy cream and grated ginger. Bring to a boil, and reduce by a third, to about 3 tablespoons.
• Reduce heat to very low, and whisk in butter, one piece at a time, whisking constantly. Season with salt and a pinch of cayenne pepper; strain sauce through a fine-mesh strainer. Taste for seasonings, adding a few drops of lemon juice if neccessary. Set sauce aside and keep warm.
• In a heavy-bottom saucepan, heat peanut oil to 325 degrees. Carefully drop in drained capers and deep-fry until buds open fully and are crisp, about 2 to 3 minutes. Remove with a slotted spoon, and drain on absorbent paper. Set aside and keep warm.
• Preheat broiler or outdoor grill until medium-hot. Brush crabs with olive oil, and season with salt and freshly ground white pepper. Grill approximately 3 to 4 minutes on each side, until nicely crisp and deep reddish brown.
• Arrange crabs on a serving plate, drizzle sauce over them, and sprinkle with sliced scallions and deep-fried capers. Serve with summer vegetables and a dry white wine.

PAN-ROASTED FISH WITH FRIED CAPERS

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.