Monday, December 3, 2007

Spicy fried rock salmon, marinated in vinegar (cazón en adobo)

If there is one dish which is typical of Cadiz, then this is it. We live next door to the busiest fish fryer in town, but they have a pretty effective extraction system, so we only really notice it when the wind is blowing in the wrong direction.

Rock salmon is just another name for dogfish, which is a type of small shark. The flesh is usually sold as a pinkish 'log', which is just the body of the shark, minus skin, fins and innards. The fishmonger will then cut this into thinnish steaks for you.

Ingredients500g of rock salmon steaks (or any white fish fillets)
1 clove of garlic
1 teaspoon of dried oregano
1 teaspoons of cumin
1 teaspoon of smoked paprika
½ teaspoon of salt
2 tablespoons of sherry vinegar
2 tablespoons of olive oil
Plain flour
Olive oil for frying

Method
  1. Crush the garlic in a pestle and mortar. Mix the garlic, oregano, spices and salt with the vinegar and oil in a small bowl.
  2. Rub the fish steaks with the marinate mixture, place in a large bowl, cover, and leave in the fridge for at least an hour.
  3. Put plenty of flour on a plate, and coat the fish steaks with it.
  4. In a large frying pan, heat plenty of olive oil (about 0.5 cm deep).
  5. Once the oil is fairly hot (but not too hot), place the fish steaks in the oil. (You'll probably need do three or four batches.)
  6. Fry for a couple of minutes, until a golden red colour, then turn and fry for another minute or so.
Unlike the simple fried fish, this one doesn’t keep so well because it doesn’t have the crunchy outer coating of the breadcrumbs, so don’t make more than you can eat in one sitting.

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