In short: Marinated dogfish (cazón en adobo): typical Cadiz marinade with cumin, smoked paprika, garlic, Jerez vinegar for 6 hours. Fry in special fish flour at 175°C for 90 seconds per side. Serve hot with lemon. Quick version with frozen Cantabrian anchovies (anisakis-free).
Table of contents
Cadiz marinade: a tradition from Cadiz
Cazón en adobo (also called "bienmesabe" in Malaga) is one of the most iconic tapas in southern Spain, especially in Cadiz, Conil, Tarifa, and Sanlúcar. Arabic origin (the word "adobo" comes from the Arabic "tadbij" = aromatic mixture).
The traditional technique: clean fish in strips, marinated in an aromatic mixture for 6-12h, floured with special fish flour, fried briefly at 175°C. Crispy on the outside, juicy on the inside, with the deep flavor of the marinade.
Ingredients (4 servings)
- 800g fresh dogfish (or small shark) in 4x4 cm strips
- 200ml Jerez vinegar (or white vinegar)
- 200ml water
- 3 cloves garlic, crushed
- 1 tablespoon ground cumin
- 1 tablespoon sweet smoked paprika from La Vera
- 1 teaspoon dried oregano
- Salt, ground black pepper, cayenne pepper (optional, spicy)
- 1 bay leaf
- Special Andalusian fish flour (or a mixture of 70% wheat flour + 30% chickpea flour + salt)
- 700ml mild olive oil or high oleic sunflower oil for frying
- 2 lemons cut into quarters for serving
Traditional step-by-step (6-12h)
- Clean the dogfish: remove skin and bones. Cut into strips or cubes of 4-5cm.
- Prepare the marinade: mix vinegar + water + garlic + cumin + paprika + oregano + salt + pepper + cayenne + bay leaf in a large bowl.
- Marinate: submerge dogfish in marinade, cover with film, refrigerate for a minimum of 6 hours (preferably 12 hours).
- Drain well: remove pieces, place them on kitchen paper for 30 seconds to remove excess liquid. DO NOT wash.
- Heat oil to 175°C (NOT 180°C like classic frying — cumin burns more easily).
- Flour each piece in special fish flour or homemade mixture. Shake off excess.
- Fry 90 seconds per side in small batches. Remove as soon as they turn golden.
- Drain on kitchen paper to remove fat.
- Serve immediately hot with lemon quarters.
Quick version: marinated anchovies
If you don't have fresh dogfish or want a quicker version, Cantabrian anchovies in marinade work exceptionally well:
- 500g frozen anisakis-free anchovies (thaw in refrigerator for 6h, butterfly them)
- Same marinade as for dogfish
- Shorter marination: 2-4 hours (anchovies are smaller)
- Frying 60 seconds per side at 175°C
Result: a fresh Cadiz tapa, more sustainable than dogfish (which is at some population risk), more affordable (anchovies €6/kg vs dogfish €12-18/kg).
Frequently asked questions
Dogfish or anchovies in marinade?
Lots of marinade or a little?
Special fish flour or regular flour?
Sunflower or olive oil for frying?
How long does cooked marinated dogfish last?
Pairing with marinated dogfish?
To conclude
Marinated dogfish is a tapa that requires time (6h marination) but rewards with a powerful flavor. If you're in a hurry, the version with Cantabrian anchovies is an excellent alternative: a Cadiz tapa in a total of 3 hours with a more affordable and sustainable product.
