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Cazón en Adobo

Cazón en Adobo
Marinated Fried Fish


  • 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.


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