Spanish Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Cazón en Adobo
Cubes of dogfish marinated in vinegar, cumin, and pimentón, then fried crisp — Cádiz's addictive street-food tapa, tangy and golden.
Contains common allergens
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Good to know
- Crispy
Matched from this dish's own ingredients and timing. Browse more: crispy recipes
Instructions
6 steps- 1
Combine the garlic, oregano, cumin, paprika, vinegar, and olive oil in a bowl to make the adobo marinade.
- 2
Add the fish chunks, tossing to coat thoroughly, and marinate in the refrigerator for at least 2 hours, or overnight for the best flavor.
- 3
Remove the fish from the marinade, letting the excess drip off, and dredge each piece in flour, shaking off any excess.
- 4
Heat a generous layer of oil in a skillet over medium-high heat until shimmering.
- 5
Fry the fish in batches until golden and crisp on the outside and just cooked through, about 2 to 3 minutes per side.
- 6
Drain on paper towels and serve hot with lemon wedges.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
64/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving65
Calories
2 g
Protein
13 g
Carbs
0 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Cazon en adobo is a fried-fish tapa from Andalusia, especially Cadiz, where chunks of dogfish are marinated in a vinegar, garlic, and cumin-paprika adobo before being floured and fried. The adobo originated as a way to preserve fish in the warm south, and the tang and spice became the whole point of the dish. It is classic bar food, served hot with a wedge of lemon.
Listahan note
This version balances the vinegar so the marinade is bright but not harsh, and uses a light flour coat that fries up crisp without masking the seasoned fish.
Technique cues
- Marinate the fish for several hours so the vinegar and spices penetrate, but not so long that the acid starts to cook and toughen it.
- Dredge the fish in flour only at the moment of frying so the coating stays dry and crisps instead of going gummy.
- Fry in oil hot enough to sizzle on contact so the crust sets fast and the fish stays juicy inside.
Kitchen flow
- Parallel prep
- Mix the adobo and set the fish to marinate first, then heat the frying oil and set up the flour dredge while it steeps.
- Make-ahead
- Marinate the fish up to a day ahead; flour and fry only just before serving for the crispest result.
- Leftover move
- Tuck leftover fried fish into a soft roll with shredded lettuce and aioli for a next-day bocadillo.
- Cleanup rhythm
- Strain and cool the frying oil while you eat, and wipe the dredging station down before it dries.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
firm white fish
main protein
Purpose: A meaty white fish holds together in chunks through marinating and frying, standing in for traditional dogfish.
Handling: Cut into bite-size chunks and pat dry before marinating.
Adaptation: Shark, monkfish, cod, or pollock all work for the firm bite.
sherry vinegar
marinade acid
Purpose: It gives the adobo its defining tang and helps the spices cling to the fish.
Handling: Combine with the spices and let the fish steep in the fridge.
Adaptation: White wine vinegar with a splash of red wine vinegar approximates it.
garlic
aromatic
Purpose: It is the backbone of the adobo, perfuming the fish through the marinade.
Handling: Crush or grate so it disperses fully into the liquid.
Adaptation: Garlic powder in a pinch, though fresh is far more vivid.
ground cumin
warm spice
Purpose: Its earthy warmth is the Andalusian signature that sets this apart from a plain fried fish.
Handling: Toast briefly for deeper aroma, or add straight to the marinade.
Adaptation: A mix of ground coriander and a little caraway gives a related warmth.
sweet paprika
color and depth
Purpose: It tints the adobo and adds a mild peppery sweetness.
Handling: Stir into the marinade; use Spanish pimenton for authenticity.
Adaptation: Smoked paprika adds a smoky edge if you prefer it.
flour for dredging
crisp coating
Purpose: A light flour coat is what crisps in the hot oil to the classic crackly shell.
Handling: Dredge right before frying and shake off the excess.
Adaptation: Chickpea flour gives a gluten-free coat with a nutty note.
Technique notes
- Drain the marinated fish well and pat it before flouring so the coating sticks evenly and does not steam.
- Fry in small batches so the oil stays hot and the chunks crisp rather than crowd and stew.
- Rest the fried pieces on a rack, not paper, so the underside stays crisp instead of going soggy.
Ingredient swaps
- Gluten-free direction
- Dredge in chickpea flour or a rice-flour blend for a crisp gluten-free coating.
- Lower-fat direction
- Air-fry the floured pieces with a light oil spray for a lighter take on the crust.
- Weeknight shortcut
- Shorten the marinade to thirty minutes at room temperature when you are pressed for time.
Serve alongside
- Lemon wedges
- Ali oli garlic mayo
- Patatas fritas
- Simple tomato and onion salad
- Chilled manzanilla sherry
- Cold Spanish lager
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Best eaten hot and fresh; keep leftovers in the fridge up to two days. Reheat in a hot oven or air fryer to recrisp the coating rather than the microwave, which softens it. The fried fish does not freeze well once coated.
Equipment
- Deep heavy pan or fryer
- Slotted spoon or spider
- Wire cooling rack
- Shallow dish for dredging
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