Cazón en Adobo

Firm fish cubes infused with a tangy, spiced marinade. The crust is thin and crunchy, contrasting with the juicy, acidic center. The aroma of warm vinegar and smoked paprika hits from the first bite.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 384
• Protein: 31 g
• Carbs: 34 g
• Fat: 11 g

Ingredients

• 500 g Lamma nasus or Isurus oxyrinchus ( in 3 cm cubes )
• 4 piece Garlic ( crushed in skin )
• 150 ml Red wine vinegar
• 100 ml Mineral water
• 1 tbsp Smoked paprika
• 2 tbsp Oregano
• 1 tsp Cumin ground
• 2 piece Bay leaf ( crinkled )
• 1 pinch Gray sea salt
• 150 g Wheat flour
• 500 ml Extra virgin olive oil ( for frying )

Instructions

1. Fish preparation

   Cut the shark into regular 3 cm cubes. Crush the garlic cloves with the skin on using the flat of the knife.

2. The adobo

   In a large container, mix the vinegar, water, smoked paprika, cumin, and oregano. Add the crinkled laurel leaves and garlic. The smell should be powerful and vinegary.

3. The rest

   Submerge the fish in the marinade. Cover with plastic wrap directly touching the surface to ensure every piece is immersed. Refrigerate for at least 4 hours, ideally 12 hours, for the acidity to penetrate the flesh.

   0

4. Breading

   Drain the fish thoroughly. Coat the pieces in wheat flour. Tap each cube between your hands to remove the excess: we want a veil of flour, not a thick paste.

5. Frying

   Heat the olive oil to 180°C. Fry the cubes in small batches. When the crust is golden and rigid under the tongs, it's ready. Blot on paper towels.

Chef's tips

• Do not salt the marinade; the vinegar's acidity is enough to cold-cook the fish.
• The oil must be very hot so the flour seizes instantly without soaking the flesh in grease.

Storage

Consume immediately after frying to keep the crunch. Does not store well once cooked.