Cazón en Adobo (Marinated Fried Dogfish)

• 450 g White fish fillet, skinless
• 80 ml Sherry vinegar
• 3 cloves Garlic
• 2 tsp Sweet paprika
• 1 tsp Ground cumin
• 1 tsp Dried oregano
• 90 g Plain flour
• 350 ml Sunflower oil
• 1 medium Lemon
• 1 tsp Fine sea salt
• ½ tsp Black pepper

1. Cut the white fish into bite-size pieces. In a mixing bowl, whisk together the sherry vinegar, garlic, sweet paprika, ground cumin, dried oregano, fine sea salt and black pepper. Add the fish and turn to coat well.
2. Cover and leave to marinate for 20 minutes at cool room temperature, turning once halfway through. Meanwhile, cut the lemon into wedges for serving.
3. Put the plain flour in a shallow bowl. Lift the fish from the marinade, letting excess drip off, then coat each piece lightly in the flour. Set the coated fish on a plate while you heat the oil.
4. Heat the sunflower oil in a large frying pan over medium-high heat until shimmering. Fry the fish in batches for 2 to 3 minutes per side, until crisp and golden and the fish is opaque throughout. Use tongs to lift out and drain briefly before serving.
5. Serve the cazón en adobo straight away with lemon wedges for squeezing over. If needed, keep the first batches warm in a low oven while you finish frying.

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