Marinated Dogfish (Cazón en Adobo)
Dogfish cubes marinated in vinegar, cumin and oregano, fried until crisp. The classic Cádiz fry-shop dish.
- Total
- 25 min
- Prep
- 15 min
- Servings
- 4
- Difficulty
- Easy
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Ingredients
Serves 4
- dogfish1.75 lb
- white wine vinegar0.75 cup
- garlic clove4
- cumin1 tsp
- oregano1 tsp
- sweet paprika1 tsp
- frying flour5.25 oz
- olive oil3.25 cup
- salt1 tsp
Method
- 1
Cut the dogfish into 3 cm cubes.
- 2
Crush the garlic with the cumin, oregano, sweet paprika and salt, and mix with the white wine vinegar and 100 ml of water.
- 3
Cover the fish with the marinade and leave in the fridge at least 6 hours (better overnight).
- 4
Drain the dogfish well and dredge in the frying flour, shaking off the excess.
- 5
Fry in the olive oil at 180 °C (355 °F) in batches, 3-4 minutes, until golden. Drain on paper.
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