Cazón en Adobo: Crispy Marinated Dogfish Bites

Why You’ll Love This Recipe

• Classic Andalusian flavors: bright vinegar, warm cumin, oregano, and smoky paprika.
• Ultra-crisp exterior with a juicy, tender center from a smart marinate-and-dredge method.
• Fast fry time; perfect for tapas, family snacking, or game-day platters.
• Simple pantry spices deliver restaurant-quality results at home.

Grocery List

• Produce: Garlic, lemon, flat-leaf parsley, bay leaves
• Dairy: None
• Pantry: Dogfish (cazón) fillet, white wine or sherry vinegar, sweet smoked paprika, ground cumin, dried oregano, all-purpose flour, cornstarch, baking powder, fine sea salt, black pepper, light olive oil or high-oleic sunflower oil

Full Ingredients

Fish and Adobo Marinade

• 1.5 lb (680 g) skinless dogfish (cazón) fillet, cut into 1-inch (2.5 cm) cubes
• 3/4 cup (180 ml) white wine vinegar or sherry vinegar
• 1/2 cup (120 ml) cold water
• 6 garlic cloves, smashed
• 2 tsp dried oregano
• 1 tsp ground cumin
• 2 tsp sweet smoked paprika (pimentón dulce)
• 1/4 tsp hot smoked paprika (optional, for heat)
• 2 bay leaves, torn
• Zest of 1 lemon (about 1 tsp finely grated)
• 1.5 tsp fine sea salt
• 1/2 tsp freshly ground black pepper

Dredge

• 1 cup (120 g) all-purpose flour
• 1/4 cup (30 g) cornstarch
• 1 tsp baking powder
• 1/2 tsp sweet smoked paprika
• 1/4 tsp black pepper
• 1/2 tsp fine sea salt

For Frying and Finishing

• 3 cups (700 ml) light olive oil or high-oleic sunflower oil (for 1.5 inches/4 cm depth)
• Flaky sea salt, to finish
• Lemon wedges, to serve
• 2 tbsp finely chopped flat-leaf parsley

Step-by-Step Instructions

Step 1: Cut and chill the fish

Trim any dark membrane from the dogfish fillet, then cut into 1-inch cubes. Pat dry thoroughly with paper towels. Place in a non-reactive bowl (glass or stainless steel) and refrigerate while you mix the marinade.

Step 2: Build the adobo

In a bowl or measuring jug, whisk together the vinegar, water, garlic, oregano, cumin, sweet paprika, optional hot paprika, bay leaves, lemon zest, salt, and pepper. Pour the adobo over the fish and toss to coat evenly. Cover and refrigerate for 2 hours for bright flavor, or up to 12 hours for a deeper cure.

Step 3: Drain and dry for maximum crisp

Lift the fish from the marinade using a slotted spoon. Discard the marinade. Spread the fish out on a tray lined with paper towels and pat very dry on all sides. This step is crucial for a crunchy crust and to prevent dangerous oil splatter.

Step 4: Heat the oil

Pour oil into a deep, wide skillet or Dutch oven to a depth of about 1.5 inches (4 cm). Heat to 350°F (175°C). Keep a baking sheet fitted with a wire rack nearby for draining. Maintain the oil between 340°F and 360°F throughout frying.

Step 5: Make the dredge

In a shallow dish, whisk the flour, cornstarch, baking powder, paprika, pepper, and salt. Add half the fish, turning and pressing to coat. Shake off excess flour so the pieces are lightly but fully coated.

Step 6: Fry in batches

Carefully slip the coated fish into the hot oil, spacing them so they do not touch. Fry 3–4 minutes, turning once, until deep golden and crisp. Transfer to the wire rack and immediately sprinkle with flaky salt. Allow the oil to return to 350°F before frying the next batch.

Step 7: Finish and serve

Arrange the hot cazón on a warm platter. Shower with chopped parsley and serve at once with lemon wedges for squeezing. The contrast of citrusy adobo, paprika aroma, and shattering crunch is the hallmark of great cazón en adobo.

Pro Tips

• Non-reactive bowl only: vinegar can react with aluminum or cast iron, affecting flavor and color.
• Drier is crisper: after marinating, pat the fish very dry before dredging to prevent gummy coating.
• Temperature control: fry at 350°F; too cool equals greasy coating, too hot burns the spices.
• Flour blend matters: cornstarch lightens the crust; for an even airier crunch, use 50% rice flour in place of cornstarch.
• Serve immediately: the crust is at its peak within minutes of frying; have plates and lemon ready.

Variations

• Sherry vinegar Andalusian style: swap all or part of the white wine vinegar with sherry vinegar for a rounder, slightly nutty acidity.
• Gluten-free: use a 1:1 gluten-free all-purpose flour and replace cornstarch with fine rice flour.
• Air fryer: spray dredged fish lightly with oil and air-fry at 400°F (200°C) for 9–12 minutes, flipping once; work in small batches.

Storage & Make-Ahead

Marinate the fish up to 12 hours ahead. Once dredged and fried, cazón en adobo is best eaten immediately. Leftovers can be cooled on a rack, refrigerated up to 1 day, and re-crisped at 400°F (200°C) for 8–10 minutes on a rack-lined sheet. Do not reuse the marinade; discard after draining the fish. For the crispest results, avoid dredging in advance—coat just before frying.

Nutrition (per serving)

Approximate: 520 calories; 34 g protein; 26 g fat (6 g saturated); 33 g carbohydrates; 2 g fiber; 870 mg sodium. Actual values will vary based on oil absorption and salt to taste.