Capers are traditionally named according to their size. If you look at most grocery store jars, you will see "non-pareils" on the label, which is the smallest size, up to 7 millimeters.

The fish fillets are dipped in an egg wash, then placed on a lined baking sheet and covered generously with the breadcrumb mixture, which you press firmly to coat one side.

Capers in our house could end up anywhere. My mother used to mix them with some soft herbs and olive oil to make a kind of rough salsa verde and spoon it over fried or roasted cauliflower.