Cazón en adobo is a traditional Spanish dish of marinated, fried dogfish. It’s popular in southern Andalusia and is often served as a tapa or as a main course with salad or potatoes.
To make it, the dogfish is cut into small pieces and marinated in a mixture of garlic, paprika, cumin, vinegar and olive oil. The fish is left to marinate for several hours or overnight so the flavors can develop.
Once marinated, the fish is dredged in flour and fried until crisp and golden. It’s served hot, often with lemon wedges and a sprinkle of fresh herbs such as parsley or cilantro.
Cazón en adobo is a tasty, satisfying dish, perfect for sharing with friends and family. The marinade gives the fish a tangy, slightly spicy flavor, while frying creates a crisp outside and a tender inside. It’s a great example of Andalusia’s rich culinary heritage and is enjoyed by locals and visitors alike.