Cazón en Adobo (Marinated Fried Fish)
From the 2003 KLO dinner — Spanish Tapas
Cazón en Adobo (Marinated Fried Fish)
- 1-1/2 lb 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
While this is usually made with dogfish, a kind of shark, any solid-fleshed fish, such as monkfish, is good.
Cut the fish into 1-1/2″ 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.
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.