Entree: Spain – Andalusia – Cazón en Adobo (Small shark marinated in a tangy spiced vinegar and paprika mixture, dredged in flour and pan-fried)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Additional 4 hrs

Total 4 hrs 20 min

Ingredients

- 4 cazón fillets, approx. 6 oz (170 g) each
- 1 cup (240 ml) white wine vinegar
- 1 cup (240 ml) water
- 4 cloves garlic, crushed
- 1 tbsp (15 ml) sweet smoked paprika (pimentón dulce)
- 2 tsp (10 ml) dried oregano
- 1/2 tsp (2.5 ml) ground cumin
- 1 bay leaf
- 1 tsp (5 ml) coarse salt
- 1 tsp (5 ml) whole black peppercorns
- 1 cup (125 g) all-purpose flour for dredging
- 1 cup (240 ml) olive oil for shallow frying
- Lemon wedges for serving
- Fresh parsley for garnish (optional)

Instructions

1. Pat the cazón fillets dry and place in a nonreactive dish. In a bowl whisk together the white wine vinegar, water, crushed garlic, smoked paprika, oregano, ground cumin, bay leaf, salt, and whole peppercorns.
2. Pour the adobo over the fish, ensuring pieces are submerged. Cover and refrigerate for at least 4 hours and up to 24 hours to marinate, turning once if possible.
3. When ready to cook, remove fillets from the marinade and pat well dry with paper towels. Discard the bay leaf and peppercorns from the marinade.
4. Heat the olive oil in a wide skillet over medium-high heat until shimmering (about 350°F/175°C). Dredge each fillet lightly in the flour, shaking off excess.
5. Fry the fillets in batches, 2–4 minutes per side depending on thickness, until a deep golden crust forms and the fish is opaque throughout. Transfer to a plate lined with paper towels to drain.
6. Serve immediately with lemon wedges and a sprinkle of fresh parsley. Traditionally enjoyed with crusty bread or rustic fries on the side.