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.