A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Pescado en Adobo | Andalusian Crispy Fish
(0)
35 min
Under an hour
Knuspr-Küche
Andalusische Küstenküche pur: Zarte Kabeljaustücke, meisterhaft mariniert mit Weißweinessig, Knoblauch, Kreuzkümmel und Oregano. Außen goldbraun und mehlkross ausgebacken, innen wunderbar saftig – serviert mit cremiger Aioli und Zitrone.
Ingredients
Preparation method
Preparation & marinating
Rinse the cod fillet under cold water, pat thoroughly dry with paper towels, and cut into approx. 3–4 cm bite-sized cubes. Season the fish pieces with 1 teaspoon of fine sea salt.
For the traditional Andalusian adobo, peel and finely chop 3 garlic cloves. In a bowl, stir together the white wine vinegar with approx. 50 ml of cold water, the chopped garlic, dried oregano, ground cumin, sweet paprika, and lightly bruised bay leaves.
Place the fish pieces in the marinade so that they are evenly coated. Cover the bowl and let marinate in the refrigerator for at least 45 to 60 minutes so that the signature Andalusian flavors infuse deeply.
Chef's tip
Andalusian crispy secret: After marinating, pat the fish pieces thoroughly dry with paper towels. A thin layer of flour ensures a perfect, feather-light crust in hot olive oil without the coating becoming greasy.
Classic enjoyment: In the tapas bars of Cádiz and Seville (where it is known as Cazón en Adobo or Bienmesabe), this fish is best enjoyed piping hot alongside ice-cold Andalusian white wine or beer.
40 min
Under an hour
