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Gathered
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Hand blender for emulsifications, purees, soups, sauces
Salt-cured Sicilian capers — superior to brine-packed
Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Italian pasta organized by shape — which sauce belongs with which pasta
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Hand blender for emulsifications, purees, soups, sauces
Salt-cured Sicilian capers — superior to brine-packed
Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Italian pasta organized by shape — which sauce belongs with which pasta
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Stir together first 4 ingredients in a shallow dish. Stir together eggs and water in a bowl. Dip fish in egg mixture; dredge in flour mixture. Pour oil to a depth of 2 inches in a Dutch oven; heat oil to 375°. Fry fish in batches 2 1/2 minutes on each side or until golden. Serve with Lime-and-Caper Aioli; garnish, if desired. *Grouper or any small, firm whitefish may be substituted for flying fish.