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Recipes Fresh From The Farm

Pan Fried Fish Fillets with Caper Sauce

E. Marie from Alaska Heritage Cookbook

Serves 4

I am very fond of capers ... and frying fish in corn meal brings me right back to my Gramma Lena's table. Some folks are a bit skeptical when it comes to capers. Do me a favor (and yourself) and try this sauce ... you too will become a caper lover. Fried fish fillets are so very good with fried potatoes, and cold, chunky, homemade applesauce. Or, if you want an all-fried dinner, fry up a skillet of apple slices with a bit of butter, salt and pepper.

  • 2/3 if any kind of fish you like to fry
  • 1/2 C. milk – substitute evaporated skim if you like
  • 1/3 C. flour
  • 1/2 C. yellow corn meal
  • 2 t. salt
  • as much freshly ground pepper as you like
  • oil or shortening for frying

Caper Sauce:

  • 1/4 C. butter
  • juice of half a lemon
  • 1 T. drained capers, chop them or leave them whole, your choice
  • 1 T. chopped fresh parsley

For Caper Sauce … melt butter in a small saucepan. Add lemon juice, capers, and parsley. Set aside.

Wipe fish dry with paper towels. Pour milk into a soup plate. On another plate, combine flour, cornmeal, salt & pepper. Dip fish into milk, then roll into the flour mixture. Heat enough oil or shortening to cover the bottom of a skillet. Pan-fry fish for about 3-5 minutes on each side, or until it is well browned and cooked through – remember, don’t over-cook fish. Pour the Caper Sauce over the hot fish, or pass it in a warmed gravy boat.