|Marinated fried fish.|
Adobo is a mixture of spices and vinegar used to marinate fish or meat before cooking. Before the days of refrigeration, both adobo and escabeche were used to conserve foods.
|Fish in adobo marinade.|
Bites of Marinated Fish
This is a popular tapa throughout Andalusia. Bienmesabe means, more or less, “yummies.” The tapa is also called cazón en adobo. Cazón is tope shark or dogfish, which is perked up nicely with a tangy, adobo marinade. Any solid-fleshed fish, such as monkfish (angler fish), could be substituted. I used small pintaroja, (lesser spotted dogfish), cut crosswise into chunks.
Makes about 45 pieces.
|Shake off excess flour.|
3 tablespoons olive oil
5 tablespoons wine vinegar
1 tablespoon water
3 cloves chopped garlic
¼ teaspoon pimentón (paprika)
¼ teaspoon hot pimentón (optional)
1 teaspoon crumbled dry oregano
¼ teaspoon freshly ground black pepper
½ teaspoon salt
Flour for dredging fish
Olive oil for frying
Cut the fish into 1 ½-inch cubes, discarding any skin and bone. Put the cubes in a non-reactive container.
Mix together the oil, vinegar, water, garlic, pimentón, oregano, pepper and salt. Pour over the fish and mix well. Marinate for at least 6 hours and up 48 hours.
Drain the fish well, dredge it in flour, shake off the excess and fry the pieces a few at a time in hot oil until golden and crisp. Drain on kitchen towels and serve hot.
|Fish in adobo has tangy flavor.|