Marinated fried dogfish (cazón en adobo) with salad
Chunks of dogfish marinated in vinegar, garlic, cumin, oregano and paprika, dusted in flour and fried in very hot olive oil: a classic of Cádiz and the whole Andalusian coast, in bars and at home. Served here with a simple salad; in Cádiz it is also called bienmesabe.
- 2 h 31Time
- 37 minHands-on
- 4Portions
- 46 gprotein per portion
- 560kcal per portion
Ingredients for 4 portions
- 800 gDogfish (tope shark), in 3 cm chunks
- 4 clovesGarlic, crushed
- 1 tbspPaprika
- 1 tspCumin
- 1 tspOregano
- to tasteSalt
- 130 mlVinegar, ideally sherry vinegar
- ≈ 75 mlWater
- 80 gPlain flour, or Spanish frying flour
- 4 tbspOlive oil, for frying
On the side
- 1Lettuce
- 2Tomatoes
- ½Yellow onion
- 2 tbspOlive oil, for the salad
Method
- Put the dogfish in a bowl. Add the crushed garlic, paprika, cumin, oregano, salt, vinegar and water and mix well so every piece is coated.
- Cover and leave to marinate in the fridge for at least 2 hours, ideally 4 or overnight, stirring once or twice.
- Meanwhile, make the salad: tear the lettuce, cut the tomatoes into wedges and the onion into thin slices. Keep in the fridge, undressed.
- Drain the fish well in a colander, without rinsing.
- Heat plenty of olive oil, about 3 cm deep, in a deep frying pan until very hot, about 180 °C.
- Toss the fish in the flour in batches, shake off the excess in a sieve and fry for 3–4 minutes, until golden and crisp. Drain on kitchen paper.
- Dress the salad with the oil and a little salt and serve with the freshly fried fish.
