Cazón en Adobo - Marinated Fried Fish
by Janet Mendel
Recipe for Marinated Fried Fish by Janet Mendel from the book - Tapas, a bite of Spain.
Ingredients
- 1 1/2 lb/ 750 g bone-free fish, such as dogfish or monkfish
- 3 tbsp olive oil
- 5 tbsp wine vinegar
- 1 tbsp water
- 3 cloves garlic, chopped
- 1/4 tsp paprika
- 1 tsp oregano
- 1/4 tsp ground black pepper
- 1/2 tsp salt
- flour
- olive oil for frying
Instructions
While this is usually made with dogfish, a kind of shark, any solid-fleshed fish, such as monkfish, is good.
Cut the fish into 1 1/2in/ 4-cm cubes, discarding any skin and bone. Put it in a glass or ceramic bowl. Mix together the oil, vinegar, water, garlic, paprika, oregano, pepper and salt. Pour over the fish and mix well. Marinate for at least 6 hours or overnight. Then drain the fish well, dredge it in flour and fry the pieces a few at a time in hot oil until golden and crisp. Drain on paper towelling and serve hot.
Makes about 45 pieces.
Award Winning Food writer Janet Mendel, author of ten books about Spanish cooking, provides a taste of Andalucía.
Buy your copy of Tapas, a bite of Spain
Tapas, a bite of Spain
A feast for foodies - the definitive tapas cookbook from Spain's best-loved English food writer. An authentic taste of Spain, "Tapas" is the book all tapas aficionados have been waiting for! Brimming with authentic tapas recipes and serving suggestions, Janet Mendel's firsthand research make this simply the best ever tapas cookbook. Each entry provides historical narrative of the dish, its constituents and derivations, a full recipe, plus a full-color illustration.
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Read our interview with Tapas A Bite of Spain’s author, Janet Mendel.
Read our interview with photographer Michelle Chaplow for stories behind the scene in photographing tapas for A Bite of Spain.