Marinated Fried Fish

Name: Marinated Fried Fish (Pescado en adobo)
Yield: Serves 4
Cuisine: Spanish
Ingredients: 4 × 200–225 g dogfish fillets; 300 ml sunflower oil; 6 tablespoons plain flour, seasoned with salt and pepper; 6 tablespoons plain flour, seasoned with salt and pepper; 6 tablespoons plain flour, seasoned with salt and pepper; 1 lemon, quartered; ½ teaspoon sweet smoked Spanish paprika; ½ small bunch fresh oregano, roughly chopped, or 1 teaspoon dried oregano; ½ small bunch fresh oregano, roughly chopped, or 1 teaspoon dried oregano; ½ tablespoon olive oil; 1½ tablespoons red wine vinegar (Cabernet Sauvignon, see Spanish Suppliers); 1½ tablespoons red wine vinegar (Cabernet Sauvignon, see Spanish Suppliers); a pinch of saffron (about 40 strands), infused in 2 tablespoons boiling water; a pinch of saffron (about 40 strands), infused in 2 tablespoons boiling water; sea salt and black pepper; sea salt and black pepper; 2 garlic cloves; 2 teaspoons cumin seeds

Pescado en adobo

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

‘Adobo’ is the Spanish word for marinade, and this Moorish dish is normally served as a tapa in Spain. ‘Cazón’ or dogfish or huss is usually used (also common in Britain), but if it is unavailable we sometimes use another firm fish such as monkfish, eel or swordfish.

Ingredients

4 × 200–225 g dogfish fillets
300 ml sunflower oil
6 tab

Europe
Spain
Fish course
Pescatarian
Spicy
Mediterranean

Method

For the adobo, crush the garlic and cumin in a mortar and pestle with a pinch of salt until smooth. Then mix the garlic, cumin, vinegar, saffron-infused water, paprika and oregano together in a large bowl. Traditionally the fish is cut into cubes about 3–4cm square, but you can leave the fillets whole and simply add them to the marinade. Mix well, finish off with the olive oil and leave to mari