Crispy Sherry Vinegar Fish — Marinated Fried Dogfish
Andalusian dogfish marinated in sherry vinegar, garlic, oregano, and pimenton, dredged in chickpea flour and flash-fried golden, served with sea salt and lemon wedges.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 400g dogfish into 3cm cubes and pat dry. Smash 6 garlic cloves. Whisk sherry vinegar, cold water, garlic, pimenton, oregano, cumin, bay leaves, and 1 tsp salt in a bowl. Submerge fish in marinade, cover, refrigerate 60 minutes. Drain and pat fish dry. Cut lemons into 4 wedges total, chop parsley.
Fry 1
Heat 600ml olive oil in a deep heavy skillet over medium-high to 180°C—a pinch of flour should sizzle immediately. Toss drained fish in chickpea flour, shake off excess.
Fry 2
Working in batches if needed, fry coated fish 3–4 minutes, turning halfway, until deep golden and crisp. Lift onto paper towels with a slotted spoon.
Plate
Sprinkle remaining 0.5 tsp salt over hot fish. Divide between two warm plates, scatter parsley, serve lemon wedges alongside.
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