If you are from Andalusia you will recognize those unforgettable nights in a frenzy: the anchovies, the chocos, the cod pavia or, my favorite, the adobo cazón. Although this was a cooking technique that once had a double practical function - breaking the fiber of the fish and, above all, preserving it -, today it is rather a preparation that we eat simply and simply for pleasure.
How long do you have to marinate the fish? The minimum is eight hours, although you can leave it quietly a whole day to soak up more of the flavor. The only thing to keep in mind is that you have to have a decent sherry vinegar, but the rest of the recipe is sota, horse and king.
As for the frying -and the photo that accompanies this recipe-, it is necessary on the one hand a special flour for batters. The one of the Las Panaeras Sevillanas brand is one of my favorites, although sometimes I also use chickpea flour, and an olive oil - I have used the non-virgin for pocket issues - very hot. Then, when taking out the fish, it is important to eat it at the moment and not wait, as I did to get it that handsome.
If you are not from Andalusia and want to get an idea of what a summer night tastes like there, accompany this dish with a seasoned tomato - oil, salt, pepper and cumin in grain, and do not forget to scratch the plate with a tooth of Garlic to give you a little joy without bad digestions-, pour yourself a very cold beer and put some spikes (although you scold them and the donuts also go a thousand wonders).
Medium, especially since you have to pay attention when frying.
For 4 people
- 1 kg of fresh dogfish
- 80 ml of sherry vinegar
- 6 cloves of garlic
- 200 ml of white wine (or water, if you want softer)
- 2 tablespoons oregano
- Special flour for batters
- 1 tablespoon and a half of sweet paprika
- Cut the dogfish into pieces about 3 cm long and 1.5 high. Salt them lightly.
- Crush the garlic in a mortar together with a little fat salt so that they do not slip. Add the paprika, oregano, vinegar and white wine.
- Place the bowl in a narrow pan and pour the marinade over. Leave in the fridge a minimum of 8 hours.
- Put a pan on the fire with about 2 fingers of olive oil.
- While the oil is heating, remove the fish from the refrigerator, remove it from the marinade and dry it well with paper towels. Batter it in batches in special flour for batters.
- When the oil is very hot (dip a piece a bit to check it), fry it in batches of a maximum of 4 or 5 pieces. The key is not to fry it for more than a minute or a minute and a half.
- Remove the bowl to a rack, wait for the oil to reheat and fry another batch. Serve and eat immediately.