There are many different types of fish marinades in Sevillian cuisine: dogfish, anchovy, caella, albures, tarpon, blue shark... Although there is one in particular that is especially popular, the adobo marinade. An authentic local specialty with a long tradition, enjoyed by the Sevillians with fried fish, always made with expert hands and imagination. It is a light and festive topping with a lot of flavour and a delicious aroma during the frying process. A very suitable topping during the summer or on sunny days.
In a mixing bowl or something similar, mix and mash the garlic, paprika, oregano, cumin and salt. Add the vinegar and pour everything into a larger container, adding a cup of water if you want a lighter flavour.
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Add the pieces of dogfish and let marinade for at least 12 hours or more, covered with plastic in the refrigerator or another cool place.
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Drain well, bathe with flour and fry in plenty of olive oil in a pan and that’s it! Serve hot.
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Serve with capers or olives and breadcrumbs.
- 1 kg dogfish, chopped
- 1 glass of Jerez Sherry vinegar
- 2 cloves of garlic, peeled and whole
- 1 teaspoon sweet paprika
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 pinch salt
- Flour for frying
- Olive oil