I’ve been thinking about doing this for a while. Simple recipes for tapas. This is a first try and although I’m confident about the recipe, I’m not so sure how it’ll work with the fish you have access to. If anyone tries it, I’d appreciate feedback. Mrs Maki and I have a lot of tapas recipes. We love going out for tapas, of course, but sometimes it’s a lot of fun to try them out at home and have a little more control over the freshness etc of the ingredients.
This is the way we prepare Cazón en Adobo.
Cazón is a member of the shark family. Dogfish or “rock” are two of the names it goes by in the UK.
1 lb (and a bit) of cazón cut into bite size chunks
1 teaspoon sea salt
For the marinade;
1 wineglass of sherry vinegar
1/2 wineglass of fino wine
2 soupspoons of sweet paprika
1 soupspoon dried oregano
1 teaspoon of crushed cumin seeds
5 cloves of garlic, crushed
Flour. There is a special flour they sell here for frying fish. I find that a mixture of two parts plain flour to one part cornflour is a pretty good substitute if you can’t get hold of it.
Clean the fish. Make sure there are no bones and cut into bite size chunks.
Add salt. Don’t worry about oversalting as the marinade tends to absorb most of it.
Mix together the marinade ingredients.
Put a layer of fish pieces in a a glass dish. Add half the marinade. Put in a second layer and add the rest of the marinade. Cover and put in the fridge overnight. Give it a stir from time to time.
Drain the fish well. Once it is drained, pat dry with kitchen paper and coat well with the flour mixture. Put the fish back in the fridge for half an hour.
Heat a generous quantity of oil in a frying pan to about 170ºC or 180ºC. Fry the fish in small batches till the batter is a crisp golden brown, making sure the oil doesn’t overheat at any time.
Serve with crusty bread and a cool glass of beer or fino, as is your wont.
*There will be vegetarian tapas later in what, I hope, will become an occasional series.*
As this is a tapa that is typical of Cadiz, here’s an Alegría.