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Cazón en adobo
Cazón en adobo: Cádiz dogfish marinated in vinegar, cumin and paprika, then fried
In Cádiz, the tapa that sells out first in the fried-fish shops around La Viña is cazón en adobo: bite-sized cubes of dogfish soaked overnight in a sharp marinade of vinegar, garlic, cumin, oregano and paprika, then floured and fried. The marinade seasons the fish right through and gives it a tang that needs no sauce. If you cannot find dogfish, monkfish or any firm white fish works. A common mistake is a short marinade; the fish needs at least 8 hours in the fridge, for the vinegar and cumin to soak in. Chef's tip: marinate for at least 8 hours but no more than 24; past that, the vinegar starts to firm and 'cook' the fish and it goes dry.
- Total time
- 35 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the marinade
For frying
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Method
0/6 doneStep 1: In a glass or ceramic bowl mix 5 cloves garlic, 1 ½ tsp ground cumin, 2 tsp sweet paprika, 1 tsp dried oregano, 2 bay leaves, ½ cup sherry vinegar or white wine vinegar, ½ cup water and 1 ½ tsp salt.
Step 2: Add 1 ¾ lb dogfish (cazón), monkfish or other firm white fish and turn it so every piece is covered. Cover the bowl and marinate in the fridge for 8–24 hours, stirring once.
10 minStep 3: Drain the fish well in a colander for 10 minutes, then pat dry. Do not rinse it: the spices that cling to it are the flavour.
10 minStep 4: Heat 3 ¼ cups olive oil in a deep pan to 350°F.
8 minStep 5: Toss the cubes in 4 oz plain flour, shake off the excess and fry in batches for 3–4 minutes until a deep golden brown and crisp, and the fish is opaque and flakes when a piece is broken open. Drain on kitchen paper.
12 minStep 6: Serve hot, with lemon wedges if you like.
Nutrition per serving
- Calories
- 360 kcal
- Protein
- 36 g
- Carbs
- 26 g
- Fat
- 12 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does cazón en adobo take?
- About 35 minutes in total: 20 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of ground cumin?
- Cumin seeds, toasted and ground.
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