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Cazón en Adobo is a classic Spanish dish that captures the vibrant flavors of Andalusian cuisine. Made from dogfish, a type of shark, this dish involves marinating the fish in a fragrant blend of vinegar, spices, and herbs before frying it to a golden crisp.
The result is a dish that’s flavourful and tender, with a satisfying crunch that pairs perfectly with a cold drink on a warm day. It’s a staple in southern Spain, often enjoyed as a tapa in seaside taverns or during lively family gatherings.
What Is Cazón en Adobo?
Cazón en Adobo, literally translated as “marinated dogfish,” is a traditional Andalusian dish featuring chunks of dogfish marinated in a mixture of vinegar, garlic, paprika, and other spices. After soaking in the marinade, the fish is coated in flour and fried until crispy.
The dogfish, known for its firm texture and mild flavour, absorbs the tangy and aromatic notes from the marinade, making each bite a delightful blend of tender fish and vibrant spices.
Often served as a tapa or an appetizer, Cazón en Adobo is best enjoyed fresh out of the fryer, with a sprinkle of sea salt and a wedge of lemon. It’s a dish that’s both simple and full of character, embodying the essence of Andalusian cooking, fresh ingredients, bold flavours, and a touch of rustic charm.
Ingredients and Taste
The key ingredient in Cazón en Adobo is the dogfish, a small shark species with firm, white flesh. The fish is cut into bite-sized pieces and marinated for several hours in a blend of white wine vinegar, crushed garlic, sweet paprika, oregano, and bay leaves.
This marinade infuses the fish with a punch of acidity and earthy spice, tenderizing it while enhancing its natural flavour.
After marination, the fish is lightly coated in flour before being fried in hot olive oil until it reaches a perfect golden brown. The frying process creates a crispy outer layer that contrasts beautifully with the moist, tender interior.
The flavours are a balance of tangy, savoury, and aromatic, with the paprika lending a touch of smokiness and the vinegar providing a refreshing sharpness. A squeeze of lemon adds a bright finish that complements the richness of the fried fish.
A Taste of History
Cazón en Adobo has deep roots in the culinary traditions of southern Spain, particularly in Andalusia, where the technique of marinating fish dates back centuries.
The use of vinegar and spices in the marinade was initially a preservation method, allowing fish to be stored for longer periods in the warm coastal climate.
Over time, this practical approach evolved into a beloved culinary technique that added depth and flavour to seafood dishes.
The dish is especially popular in the coastal cities of Cádiz and Málaga, where fresh seafood is abundant and an essential part of daily life. In these regions, Cazón en Adobo is a staple at beachside chiringuitos (small seaside bars) and bustling tapas bars, embodying the spirit of the local culture.
It reflects Andalusia’s history as a crossroads of different cultures, with influences from Moorish, Mediterranean, and even Phoenician culinary practices that have shaped the region’s cuisine over millennia.
Cazón en Adobo (Marinated Dogfish) Recipe
Serves: 4 people
Ingredients:
For the Marinade:
- 600g dogfish (cazón), cut into bite-sized cubes
- 4 cloves garlic, minced
- 1 tsp sweet paprika
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp black pepper
- 2 bay leaves
- 1/4 cup white wine vinegar
- 1/4 cup water
- Salt to taste
For Frying:
- 1 cup all-purpose flour (for coating)
- Sunflower oil or olive oil (for frying)
- Lemon wedges (for serving)
Directions
To begin, place the dogfish cubes in a large bowl. Add the minced garlic, paprika, cumin, oregano, black pepper, bay leaves, salt, white wine vinegar, and water. Mix well to ensure the fish is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 8 hours or overnight for best results, allowing the flavors to infuse.
After marinating, drain the fish cubes in a colander and remove the bay leaves. Pat the fish dry with paper towels to eliminate excess moisture, ensuring the coating adheres properly during frying.
Place the all-purpose flour in a shallow dish. Dredge the marinated fish cubes in the flour, shaking off any excess. This step will create a light, crispy crust when fried.
Heat a generous amount of sunflower or olive oil in a deep skillet over medium-high heat until it reaches about 180°C (350°F). Test the oil by dropping a small piece of bread into it—if it sizzles immediately, the oil is ready.
Fry the fish cubes in batches to avoid overcrowding the skillet. Cook each batch for about 3-4 minutes, turning occasionally, until golden brown and crispy. Use a slotted spoon to transfer the fried fish to a plate lined with paper towels to drain any excess oil.
Repeat the frying process with the remaining fish, ensuring each batch is cooked evenly for consistent results.
While the fish is still warm, lightly season with a pinch of salt to enhance the flavours. The freshly fried coating will absorb the seasoning, making each bite more flavourful.
Serve the Cazón en Adobo hot, accompanied by lemon wedges for squeezing over the fish. Pair with a side of homemade aioli, fresh salad, or crispy fries for a complete Andalusian experience. The tangy marinade and crispy texture capture the essence of this beloved coastal dish.
