Cazón en Adobo refers to s Spanish dish made of marinated fried fish. Bone-free fishes, such as the dogfish (Cazón), a kind of shark is often used to make this dish, however, any solid-fleshed fish, such as monkfish, is also a good substitute. It is one of the popular Tapas found in Andalucia To make this dish, the fish cut into about four (4) centimeters thick, marinated in a mixture of oil, vinegar, water, garlic, paprika, oregano, pepper and salt. Marinate the fish for at least six (6) hours or overnight. Then drain the fish well, dredge it in flour and fry the pieces a few at a time in hot oil until golden and crisp. Serve hot.

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