Andalusian Marinated Fried Fish | Bienmesabe andaluz
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35 min
Quick
Kifli Kukták
Hagyományos andalúz halétel (Cazón en adobo), amelyben a szaftos tőkehalat fokhagymás, ecetes, oregánós és füstölt paprikás pácban érleljük, majd aranybarnára és ropogósra sütjük.
Ingredients
Preparation method
Marinating
Rinse the cod fillet, pat dry with paper towels, and cut into bite-sized cubes of about 3-4 cm.
In a bowl, mix together the white wine vinegar, 40 ml of water, the crushed garlic, dried oregano, ground cumin, smoked paprika, fine salt, and the two bay leaves.
Toss the fish cubes in the aromatic marinade until all pieces are evenly coated. Cover the bowl and place it in the refrigerator for at least 3-4 hours (or overnight) to let the flavors infuse the fish.
Chef's tip
The secret to a perfectly crispy crust is to thoroughly pat the fish dry of marinade before frying, and to place it into the hot oil immediately after dredging in flour.
In Andalusia, it is often enjoyed with homemade aioli (garlic mayonnaise) or a fresh green salad.
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