Crispy capers

• 40 g lilliput capers
• 300 ml sunflower oil

Fill a deep, narrow pot with 300 ml oil and take to 180°C. Strain the capers and pat dry with paper towel. Very carefully fry them in the oil for 3 minutes, then use a slotted spoon to take them out of the oil and into a sieve to drain. Place them on paper towel, changing the paper a couple of time