Marinated Fried Dogfish (Cazón en Adobo)
Cazón en adobo Say it: ka-THOHN en a-DO-bo
Cazón en adobo is a classic Andalusian tapa from the Cádiz region. Small pieces of dogfish (a small shark) are marinated in a fragrant mixture of vinegar, garlic, cumin, and sweet paprika, then lightly floured and fried until golden and crisp. The result is tender fish with a bright, tangy flavor and warm spice notes that pair perfectly with a cold beer. It is a staple in Cádiz bars and homes, especially during warm weather when locals gather for tapas by the sea.
Marinated Fried Dogfish (Cazón en Adobo)
Cazón en adobo
Pronounced ka-THOHN en a-DO-bo
- Serves
- 4
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, fish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
In a large non-reactive bowl, mix the minced garlic, cumin, paprika, salt, pepper, vinegar, and water until well combined.
Add the fish chunks to the marinade, stirring gently to coat every piece. Cover and refrigerate for at least 2 hours or up to 8 hours, stirring once or twice.
When ready to cook, remove the fish from the marinade and let excess liquid drip off. Pat the pieces lightly with paper towels if very wet.
Place the flour in a shallow bowl. Dredge each piece of fish in the flour, shaking off excess so only a thin coating remains.
Heat 1 ½ inches (4 cm) of olive oil in a deep skillet or Dutch oven to 350°F (175°C).
Fry the fish in batches, without crowding, for 3–4 minutes per side until deep golden brown and the edges are crisp.
Transfer the fried cazón to a plate lined with paper towels to drain. Sprinkle lightly with a pinch of salt while still hot.
Serve immediately while piping hot and crisp.
Regional variants
In some parts of Andalusia a pinch of oregano is added to the marinade. Modern versions sometimes use a light beer batter instead of simple flour for extra crunch.
Cook's notes
- Ask your fishmonger for the freshest dogfish or substitute with firm white fish such as cod or hake if dogfish is unavailable.
- The longer the fish marinates (up to 8 hours), the more flavorful it becomes, but do not exceed this or the vinegar will toughen the texture.
- Serve right away; the contrast between the hot, crisp exterior and tender fish inside is what makes this tapa special.
Serve with
Lemon wedges, cold beer, and fresh bread. Often served alongside other fried fish tapas.
Make ahead and storage
The fish can be marinated up to 8 hours ahead. Fry just before serving; leftovers can be reheated in a hot oven but lose some crispness.
