The Andalusian art of frying rests on seasoned flour, olive oil at very high temperature, and small seafood — anchovies, squid, baby shrimp, whitebait, cazón. Within that tradition two preparations stand apart: the shrimp fritters of Cádiz, thin, lacey, and impossibly crisp, and the marinated dogfish, cubed and steeped overnight in vinegar, garlic, cumin, oregano, pimentón, and salt before it meets the oil.