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Cazón en adobo with tomato salad

Cazón en adobo is an Andalusian recipe of marinated fish cubes, fried until crisp and served with a fresh tomato salad. For 4 people, it takes 45 minutes including a two hour marinade, rated easy, for about €3.70 per person. The marinade is what makes the dish, since it soaks the fish in vinegar and spices before frying.

Tonight, marinated fish cubes fried the Andalusian way, the famous cazón en adobo, with a crisp tomato salad on the side.

Cazón en adobo with tomato salad
Total time
45 min
Difficulty
Easy
Cost per person
€3.70
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring
The kids
They generally like it

Cazón en adobo is fish cut into small cubes, marinated in vinegar and spices, then fried until golden and crisp. The inside stays tender while the outside crackles, and the paprika with cumin give it that warm flavor you find across southern Spain. Mon Chou walks you through each step so the marinade does most of the work.

It makes a great choice for a summer dinner, when you want something crisp but also fresh at the same time. Kids usually love the small breaded bites, and the tomato salad brings a bright contrast to the fried fish. Just plan the marinade in the afternoon if you want to serve this for dinner the same day.

The ingredients

4 people

Fish counter

  • Pollock or dogfish fillets 700 g

Pantry

  • Wine vinegaroften in the pantry 8 cl
  • Sweet paprikaoften in the pantry 2 tsp
  • Cuminoften in the pantry 1 tsp
  • Oreganooften in the pantry 1 tsp
  • Flouroften in the pantry 8 tbsp
  • Sunflower oiloften in the pantry 30 cl
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Garlic 4 cloves
  • Tomatoes 4
  • Lettuce 1
  • Lemon 1

Bakery

  • Bread 8 slices

Allergens Fish, Gluten

The step by step recipe

  1. Cut the fish into 3 cm cubes and mix it with the vinegar, crushed garlic, paprika, cumin, oregano, and salt.

    If you're using a delicate fish, marinate for just one hour.

  2. Let it marinate in the fridge. 2 h

    Turn the cubes from time to time so the marinade coats everything evenly.

  3. Drain the cubes, coat them in flour, and shake off the excess.

    Put the flour and fish in a bag and shake, you'll coat it all in one go.

  4. Fry them in hot oil until golden and crisp, then set them on paper towels. 8 min

    Fry in small batches so the oil doesn't cool down.

  5. Dress the lettuce and tomatoes with a little oil and lemon, then serve the cazón hot with bread.

    Serve right away, it loses its crispness as it sits.

Our tips to get it right

  • Pick a firm fish like pollock or dogfish, it holds together better during frying than more delicate fish.
  • Drain the cubes well before coating them in flour, otherwise the coating turns gummy instead of crisp.
  • Test the oil temperature with a small piece of bread, it should turn golden in a few seconds before you add the fish.

The variations

  • Swap the pollock for monkfish or cod, two firm fish that hold up well through the marinade and the frying.
  • For a vegetarian version, marinate cauliflower florets the same way, then coat and fry them instead of fish.
  • To save time, cut the marinade down to thirty minutes, the flavor will be lighter but the dish still works.

What to serve it with

  • Crusty bread for soaking up juices
  • A glass of chilled white wine
  • Marinated olives to start

Storage

Cazón en adobo loses its crispness quickly, so it's best eaten the day you make it. If you have leftovers, store them in a sealed container in the fridge for up to two days, and reheat briefly in the oven to bring back some crunch. Avoid freezing it, the fried coating doesn't hold up well after thawing.

Questions about this dish

Can you prepare the marinade the night before?

Yes, you can let the fish marinate overnight in the fridge. The flavor will be even stronger, just drain it well before coating it in flour.

What fish can replace pollock or dogfish?

Monkfish, cod, or hake all work well since they're firm fish. Avoid delicate fish that tend to fall apart during frying.

Why does the marinade include vinegar?

Vinegar is the ingredient that gives adobo its name and flavors the fish deeply. It also lightly tenderizes the flesh during the two hour rest.

Do kids usually like cazón en adobo?

Yes, the small crispy breaded bites look a lot like homemade fish nuggets. Many kids enjoy it, especially if you tone down the paprika a bit.

How long does it take to make a cazón en adobo with tomato salad?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a cazón en adobo with tomato salad?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a cazón en adobo with tomato salad cost?

About €3.70 per serving, or €14.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, gluten. Always check the labels of the products you buy.

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