Marinated Dogfish (Cazón en Adobo): 5 Tips to the Perfect Recipe
If you've ever strolled through the bustling tapas bars of Andalusia, you've probably encountered a golden, crispy delight known as Cazón en Adobo or marinated dogfish. In Cádiz, it's called el adobo, no further explanation is needed. With its explosion of flavors and satisfying crunch, this dish is a must-try for seafood lovers.Not only is it incredibly delicious, but it's also an affordable and easy-to-make recipe that can bring the essence of Spain right to your kitchen. And the best part? You don’t need a fancy culinary degree to nail it.
Ingredients
For the Marinade:
- 1 lb (500g) dogfish (cazón), cut into bite-sized chunks
- 4 Cloves of garlic, minced
- 1 tsp Salt
- 1 tsp Sweet paprika
- 1 tsp Dried oregano
- ½ tsp Ground cumin
- ½ cup White winw vinegar
- ½ cup Water
- 1 Bay leaf
For Frying:
- All-purpose flour (for coating)
- Olive oil (for deep frying)
Instructions
- Prepare the marinade:Combine the garlic, salt, paprika, oregano, cumin, vinegar, water, and bay leaf in a large bowl.Add the dogfish chunks and mix well to coat them evenly.Cover and let it marinate in the fridge for at least 8 hours (or overnight for maximum flavor).
- Coat the fish:Remove the marinated fish from the liquid and pat it dry with paper towels.Dredge each piece in flour, ensuring an even coating. Shake off excess.
- Fry to crispy perfection:Heat plenty of olive oil in a deep pan.Fry the fish in batches until golden brown and crispy (about 3 minutes per side).Remove and drain on paper towels to absorb excess oil.
- Serve immediately!Enjoy while it's hot and crispy, ideally with a squeeze of fresh lemon.