Spanish cuisine · Fish & Seafood

Cazón en Adobo

Dogfish cubes marinated overnight in vinegar, cumin and oregano and fried crisp in chickpea flour.

Ingredients · for 4 servings

• 800 g dogfish (or smoked eel or firm hake as substitute)
• 150 ml white wine vinegar
• 2 tsp cumin
• 2 tsp dried oregano
• 1 tsp sweet paprika
• 4 cloves garlic
• 1 bay leaf
• 200 g chickpea flour
• 500 ml olive oil
• 1 lemon
• Salt

Instructions

1. Cut the fish into 3 cm cubes, finely grate the garlic and mix with vinegar, 100 ml water, cumin, oregano, paprika, bay leaf and 1 tsp salt into a marinade; chill the fish in it covered overnight.
2. The next day, drain the cubes, let them drip well and pat dry on paper towels so the flour will stick.
3. Sift the chickpea flour into a flat dish and turn the fish cubes in it in batches, coating all sides.
4. Heat the olive oil in a deep pot to 180°C, shaking off the excess flour carefully before adding the fish.
5. Fry the cubes for 3–4 min. until golden brown and crisp on the outside, then lift out with a slotted spoon and drain on paper towels.
6. Season lightly with salt and serve immediately with lemon wedges as a warm tapa.