Tapas - Cazon en Adobo (marinated fried fish)
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Tapas - Cazon en Adobo (marinated fried fish)

Spanish food - Cazon en Adobo (marinated fried fish)

You will need
750g firm fleshed fish (monkfish, shark etc) cut into 4 cm cubes
3 tablespoons olive oil
5 tablespoons white wine vinegar
1 tablespoon water
garlic finely minced
paprika
oregano
flour for dusting
oil for frying

Place the cubed fish into a non metalic bowl. Mix together the oil, vinegar, water, garlic, paprika, oregano and a little salt and pepper, and pour over the fish. Mix well to coat and leave in the fridge overnight (minimum 6 hours) to marinate. When ready to cook, drain well, coat with flour and fry in batches until crisp and golden. Drain on kitchen paper to blot excess oil and serve hot. Makes approximately 45 pieces.

Tapas recipes:

El queso del manchego ( Marinaded manchego cheese)
Albondigas en salsa de azafran (Meatballs in a saffron and almond sauce)
Cazon en adobo (Marinated fried fish)
Remojon (Cod and orange salad)
Salpicon de mariscos (Seafood salad)
Gambas pil pil (Sizzling chilli prawns)
Empanadas (Miniature pasties)
Tapenade (Olive and anchovy paste)

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Tapas - Cazon en Adobo (marinated fried fish)
 
Tapas - Cazon en Adobo (marinated fried fish)
 
Tapas - Cazon en Adobo (marinated fried fish)
 
Tapas - Cazon en Adobo (marinated fried fish)