Cazón en Adobo

Cazón en Adobo - Marinated Fried Fish

by Janet Mendel


  • 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


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.


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