Shad Roe With Fried Capers

• 1/2 cup salted capers, soaked in warm water for 30 minutes
• Flour for dredging 1 inch plus
• 2 tablespoons peanut or vegetable oil
• 2 pairs shad roe
• 1/4 cup milk
• Coarse salt and freshly ground pepper to taste
• 2 tablespoons flat-leaf parsley, chopped
• 1 lemon cut into quarter

1. Drain the capers and rinse them thoroughly to get rid of any salt.
2. Dredge them in flour, shaking off excess.
3. Heat enough oil to cover the capers (about an inch) and deep fry them in a small pan until they are golden and crisp.
4. Keep them warm in a low oven.
5. Rinse the shad roe and place them in the milk seasoned with salt and pepper.
6. Remove them and dredge them lightly in the flour.
7. Using a nonstick pan, heat the remaining peanut or vegetable oil and saute the roe until they are golden on both sides.
8. Cover the pan and continue cooking for three to five minutes.
9. The roe are done when they are firm to the touch.
10. Place the roe on individual heated plates and sprinkle them with the capers and the parsley.
11. Garnish each plate with a lemon quarter and serve.

salted capers, flour, peanut, roe, milk, salt, flatleaf parsley, lemon

Taken from cooking.nytimes.com/recipes/5619 (may not work)