Cazón en adobo: marinated dogfish

Ingredients

• 800 g dogfish (cazón, Mustelus mustelus), cut into small cubes
• For the adobo marinade
• 1 garlic, crushed or finely chopped
• 1 tsp cumin, ground
• 1 tsp dried oregano
• 1 tsp sweet pimentón
• 100 ml white wine vinegar, enough to properly acidify the fish
• 1 tsp salt
• To fry
• plain flour, for dredging
• refined olive oil, sufficient depth for frying

Method

1. 1
   Combine the garlic, cumin, oregano, sweet pimentón, vinegar, and salt into a paste. Toss the cubes of dogfish through the marinade until every surface is coated. Cover and refrigerate overnight — a minimum of four hours is required for the spice blend to penetrate to the centre of each cube. The fish is ready when its flesh has absorbed the red-orange colour of the pimentón throughout.
2. 2
   Lift the fish from the marinade and drain thoroughly — spread the cubes on a rack or paper and leave them until no surface moisture remains. The pieces must feel dry to the touch before they meet the flour; any residual liquid will produce steam in the oil and prevent a crust from forming.
3. 3
   Dredge each cube in plain flour, shaking off any excess. Heat refined olive oil to 190 °C in a deep, heavy pan. Fry the pieces in batches without crowding. They are done when pale gold on all sides and dry to the touch when lifted — the crust should carry no sheen of oil.
4. 4
   Remove the fish with a slotted spoon and drain briefly on paper. Serve immediately — cazón en adobo is street food; it is eaten the moment it leaves the oil. The aroma should carry vinegar, cumin, and sweet pimentón cleanly, with no trace of the sea.