Authortapasonline
RatingDifficultyBeginner

Marinated fried dogfish - alternatively known as bienmesabe, a very traditional recipe originating in the coastal areas of Andalucia. If dogfish is not available, monkfish is a good substitute.

Yields2 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins
 500 g Dogfish, skinned, boned and cut into 1½" pieces
 3 cloves of Garlicpeeled and minced
 1 tsp dried Oregano
 1 tsp ground Cumin
 2 Bay Leaves
 1 tsp Pimentón Dulce( smoked paprika)
 300 ml Sherry Vinegaror white wine vinegar
 300 ml Water
 50 g Plain Flour
 2 tsp Sea Salt
 large pinch of Black Pepper
 3 tbsp Olive Oil
 torn Flat Leaf Parsley and wedges of Lemonoptional, to garnish
1

Place the dogfish in a large bowl and toss with the garlic, spices, one teaspoon of salt and the bay leaves.

2

Pour over one tablespoon of olive oil, the vinegar and water, ensuring that the fish is fully covered. Place in the 'fridge and allow to marinate for at least four hours, or preferably overnight.

3

Remove the fish from the bowl and dry on kitchen paper. Season the flour with the other teaspoon of salt and coat the pieces of fish, shaking off the excess.

4

Heat the rest of the oil in a frying pan and fry the fish pieces, turning, until golden brown. Fry a few at a time so as not to reduce the temperature of the oil. Alternatively, you can use a deep-fat fryer. Shake off the excess oil and serve with your choice of garnish.

Category, Cooking Method

Ingredients

 500 g Dogfish, skinned, boned and cut into 1½" pieces
 3 cloves of Garlicpeeled and minced
 1 tsp dried Oregano
 1 tsp ground Cumin
 2 Bay Leaves
 1 tsp Pimentón Dulce( smoked paprika)
 300 ml Sherry Vinegaror white wine vinegar
 300 ml Water
 50 g Plain Flour
 2 tsp Sea Salt
 large pinch of Black Pepper
 3 tbsp Olive Oil
 torn Flat Leaf Parsley and wedges of Lemonoptional, to garnish

Directions

1

Place the dogfish in a large bowl and toss with the garlic, spices, one teaspoon of salt and the bay leaves.

2

Pour over one tablespoon of olive oil, the vinegar and water, ensuring that the fish is fully covered. Place in the 'fridge and allow to marinate for at least four hours, or preferably overnight.

3

Remove the fish from the bowl and dry on kitchen paper. Season the flour with the other teaspoon of salt and coat the pieces of fish, shaking off the excess.

4

Heat the rest of the oil in a frying pan and fry the fish pieces, turning, until golden brown. Fry a few at a time so as not to reduce the temperature of the oil. Alternatively, you can use a deep-fat fryer. Shake off the excess oil and serve with your choice of garnish.

Cazón en Adobo