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Crispy Capers

post #1 of 7
Thread Starter 

I tried rinsing, drying well, and frying in an inch or so of hot oil, and just ended up with soft oily capers.  Anyone have a better method.  I want them to crisp.  Thanks 

post #2 of 7

Dry well, drop them in mixture of 1/1 ratio rice flour/cornstarch. Shake off excess. Deep fry.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #3 of 7
maybe your oil wasn't hot enough? I've always just thrown some into a passé and deep fried until crispy and browned, finish with salt. I've never done a breading of any kind before but that coating sounds interesting. I wonder how it would fry with trisol or windra. I'm gonna try out your mix tomorrow, cheflayne.
post #4 of 7

Oil is not hot enough

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #5 of 7
Quote:
Originally Posted by alaminute View Post

 I've never done a breading of any kind before but that coating sounds interesting.

It's not really a breading, just helps to dry them up a bit. Think of it more like a dusting.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #6 of 7

A la Minute, why would you ever salt capers?!  That reminds me of salting bacon--which I had to do one time with a house-cure that wasn't correctly made.  Man, that was the only time I'll thank the Brunch Gods.  Get rid of this sub-par bacon!  Enter: hungry butthole foodies.  As for the crispy capers, the oil wasn't hot enough.  And be sure to fry in small batches and drain well.  They are incredibly awful stale or oily.  Or you could even tempura a caper berry.  That might be a cool garnish or spoonful with fish and something brown butter.  A completely different suggestion is to dehydrate them.  They make a really interesting briny powder that you can use as a finishing salt for seafood.  Kind of a little too precious, but if you have the time...


Edited by PovertySucks - 2/11/15 at 9:23pm
post #7 of 7
Good call, lol, I think I was playing though how I finish most things coming out of the frier but you're absolutely right. No need to season further.
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