marinated dogfish recipe

This adobo dogfish recipe is a typical dish from the province of Cádiz that is also called bienmesabe or dry adobo. The marinated dogfish is found in many tapas bars and, once you know the secret of its marinade, it is very easy to prepare at home.

To make this dish, the fish must be clean of bones and cut into medium cubes, they usually prepare it in the fishmonger. The marinade for dogfish is a mixture of spices that, together with vinegar, gives it that different flavor and makes the fish tender and juicy. With a very crunchy batter, we want to teach you how to make canon in Cádiz marinade so that you can enjoy at home with your loved ones.

As a curious fact, we tell you that the word bienmesabe is also the name of a Venezuelan dessert made with coconut, so it is better not to get confused when trying something sweet or something salty like this delicious dish of adobo dogfish.

Ingredients to make Dogfish in adobo:

• 500 grams of dogfish
• 3 garlic cloves
• 1 dessert spoon of sweet paprika
• 1 tablespoon dried oregano
• 1 pinch of salt
• 1 pinch of pepper
• 1 bay leaf
• 1 dessert spoon of cumin
• 1 glass of white vinegar
• 1 small glass of water
• 200 grams of flour
• 1 glass of oil for frying

How to marinate dogfish:

1. Cut the dogfish into medium pieces, remove the skins and bones. Put the pieces in a bowl and add the bay leaf, the peeled and crushed garlic, the spices and a little salt and pepper. Add the vinegar and water so that the fish is covered. Cover with a sheet of aluminum foil and let it macerate for about 8 hours in the fridge or until you are ready to prepare it.
2. You can ask for the dogfish in a thick slice and as for the flour, if you can get the one that is special for frying much better, although it is not essential.
3. Once the marinade of the dogfish in adobo is finished, take out the fish and drain it well, dry it with a little kitchen paper.
4. Put abundant flour in a bowl to coat the dogfish and see adding the dogfish cubes, they must be well impregnated with flour.
5. Heat a skillet with plenty of oil over medium high heat. When it is very hot without smoking, add the pieces of dogfish in batches. Leave them for about 3-4 minutes until they are well fried and golden. Make sure that they are golden on all sides and watch that they do not burn.
6. Take out the pieces of dogfish in marinade, drain the oil and put them on a plate with absorbent paper. Continue frying until all the pieces are done and are crispy on the outside and soft on the inside.
7. Remove and serve immediately piping hot. The marinated dogfish is usually accompanied by a few slices of lemon or mayonnaise.