Batter-Fried Capers

1. 1

   Rinse salted capers, if using, and soak in cold water to cover by 3 inches 30 minutes (to remove excess salt).

2. 2

   In a small bowl whisk together flour, beer, and salt.

3. 3

   Let mixture stand 15 minutes.

4. 4

   Drain capers and dry well.

5. 5

   Stir capers into batter.

6. 6

   In a small saucepan heat 1 inch oil over moderate heat until a deep-fat thermometer registers 375F.

7. 7

   With a slotted spoon remove capers, about 10 at a time, from batter.

8. 8

   With fingers carefully drop coated capers into oil and fry until golden, about 1 minute.

9. 9

   With another slotted spoon transfer capers as fried to paper towels to drain.

10. 10

    (Batter-fried capers will stay crisp, uncovered, at room temperature 1 day.)

No additional tips available.