Sand Dabs with lemon-caper vinaigrette

Name: Sand Dabs with lemon-caper vinaigrette
Yield: Serves 4
Cuisine: American
Ingredients: 1 lemon, segmented and diced; 2 teaspoons minced shallot; 1 tablespoon chopped fresh flat-leaf parsley; 1½ tablespoons drained capers, coarsely chopped, with 2 teaspoons caper juice reserved; 1½ tablespoons drained capers, coarsely chopped, with 2 teaspoons caper juice reserved; 1 cup (125 g) unbleached all-purpose flour; Kosher salt and freshly ground pepper; Kosher salt and freshly ground pepper; 6 tablespoons (90 ml) extra-virgin olive oil; 2 tablespoons extra-virgin olive oil; 2 pounds (910 g) sand dabs, about 4 ounces (115 g) each; Big pinch of pimentón (smoked paprika); Big pinch of pimentón (smoked paprika)

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

Serve these pan-fried San Francisco favorites simply, with steamed and buttered new potatoes tossed with chopped fresh parsley.

Ingredients

Lemon-Caper Vinaigrette

1 lemon, segmented and diced
1½ tablespoons drained capers, coarsely chopped, with 2

Americas
United States
San Francisco
Fish course
Pescatarian
California

Method

To make the vinaigrette, in a small bowl, combine the lemon, capers, caper juice, parsley, and shallot. Gradually whisk in the olive oil. Season to taste with salt and pepper.

Put the flour in a shallow bowl, add a big pinch of salt, pepper, and pimentón, and stir with a small whisk to blend. Heat 2 large skillets over medium-high heat. Add 1 tablespoon of oil to each skillet and swirl