This marinade cazon recipe is a typical dish of the province of Cádiz, which is also called well or marinade. The marinated cazón is found in many tapas bars and, once you know the secret of its marin They usually prepare it. The marinade for cazón is a mixture of spices that, together with the vinegar, gives it that different flavor and makes the fish tender and juicy. With a well -crispy batter, in recipes we want to teach you how to make a Cadiz marin Do not get confused when wanting to try something sweet or something salty like this rich dish of marinade cazon.
| 🚻 4 Diners | 🕘 45m | 🍵 Central | 🤯 Low Disturbance |
| Ingredients to make marinade cazzón: |
| 500 grams of cazón 3 teeth of garlic 1 tablespoon of sweet paprika 1 tablespoon of dried oregano 1 pinch of salt 1 pinch of pepper 1 laurel leaf 1 tablespoon of cumin 1 glass of white vinegar 1 small glass of water 200 grams of flour 1 glass of frying oil |
| ADDITIONAL CHARACTERISTICS: Cheap cost, ideal accompany with beer, fried, |
Ingredients to make marinade cazzón:
1. Cut the dogfish into medium pieces, remove the skins and thorns. Put the pieces in a bowl and add the bay leaf, peeled and crushed garlic, spices and a little salt and pepper. Add the vinegar and water so that the fish is covered. Cover with a leaf of aluminum foil and let it macerate about 8 hours in the fridge or until you are going to prepare it. The cazón can ask for it on a thick slice and as for the flour, if you can get the one that is special for fried frying much better, Although it is not indispensable.
2. Once the marinado of the marinade in marinade is finished, take out the fish and drain it well, stop it with a little kitchen paper.
3. Put in an abundant flour bowl to batter the cazón and see the cazon tacos, they must be well impregnated with flour.
4. Put a pan with plenty of oil to heat over medium high heat. When it is very hot without getting to smoke, seeing the pieces of cazón in batches. Leave them for about 3-4 minutes until they cold well and are golden. Try to be golden brown everywhere and watches that they don burn. If you prefer to prepare this baked recipe, visit Baked Adobo cassage.
5. See drawing the pieces of marinade cazón, drain the oil and put them on a plate that with absorbent paper. It is still fried until all the pieces are ready and they are crispy on the outside and soft inside.
6. Take out and serve very hot. The marinade cazón is usually accompanied by some slices of lemon or mayonna A Peruvian recipe somewhat similar to this wonderful Spanish dish.
