Cazón en Adobo

Name: Cazón en Adobo
Prep time: 45 min
Total time: 45 min
Yield: 4 people
Cuisine: Andalusisch (Spanje)
Ingredients: 700 g, in cubes Dogfish or firm white fish; 200 ml Sherry vinegar; 200 ml Water; 3, crushed Garlic cloves; 1 tbsp Dried oregano; 1 tsp Ground cumin; 1 tsp Sweet paprika; 1 Bay leaf; 1 tbsp Coarse salt; 150 g Flour; for frying Olive oil; to serve Lemon wedges

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A Cádiz-style fried marinated fish tapa, also called bienmesabe, flavoured with sherry vinegar, garlic, oregano, cumin and paprika.

Serves: 4 people

Preparation time: 45 min

Ingredients

Dogfish or firm white fish – 700 g, in cubes
Sherry vinegar – 200 ml
Water – 200 ml
Garlic cloves – 3, crushed
Dried oregano – 1 tbsp
Ground cumin – 1 tsp
Sweet paprika – 1 tsp
Bay leaf – 1
Coarse salt – 1 tbsp
Flour – 150 g
Olive oil – for frying
Lemon wedges – to serve

Method

STEP 1
Mix the vinegar, water, garlic, oregano, cumin, paprika, bay leaf and salt in a non-reactive bowl.

STEP 2
Add the fish cubes and turn them so every piece is covered. Refrigerate for 6 to 8 hours; the marinade should season the fish, not cook it completely.

STEP 3
Drain the fish and pat it very dry. If it is too wet, the flour will clump and the fish will not crisp.

STEP 4
Coat the fish lightly in flour and shake off the excess. Fry in hot olive oil in small batches until golden.

STEP 5
Drain briefly and serve immediately with lemon wedges.