Sand Dabs with lemon-caper vinaigrette from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by John Ash
Serve these pan-fried San Francisco favorites simply, with steamed and buttered new potatoes tossed with chopped fresh parsley.
Ingredients
- Big pinch of pimentón (smoked paprika)
- 1½ tablespoons drained capers, coarsely chopped, with 2 teaspoons caper juice reserved
- 1 lemon, segmented and diced
- Kosher salt and freshly ground pepper
- 1 cup (125 g) unbleached all-purpose flour
- 2 pounds (910 g) sand dabs, about 4 ounces (115 g) each
- 2 tablespoons extra-virgin olive oil
- 6 tablespoons (90 ml) extra-virgin olive oil
- 1 tablespoon chopped fresh flat-leaf parsley
- 2 teaspoons minced shallot
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