Bienmesabe andaluz | Crispy and aromatic white fish
(0)
30 min
Quick
Sezamo
Bienmesabe (cunoscut și sub numele de Cazón en adobo) este o rețetă legendară din gastronomia andaluză: bucăți fragede de pește alb marinat în oțet aromatizat cu usturoi, oregano, boia dulce și chimion, apoi tăvălite prin făină și prăjite rapid până devin aurii și crocante la exterior, rămânând incredibil de suculente la interior.
Ingredients
Preparation method
Marinating the fish
Cut the hake fillets into uniform cubes of about 3-4 cm. Gently pat them dry with paper towels to remove excess moisture.
In a mortar or a large bowl, crush the garlic cloves with the sea salt. Add the sweet paprika, dried oregano, ground cumin, and black pepper. Incorporate the vinegar and extra virgin olive oil, whisking vigorously until the adobo marinade is emulsified.
Place the fish pieces in the marinade, making sure they are well coated on all sides. Cover the bowl and let marinate in the refrigerator for at least 4-8 hours (or overnight) so the flavours penetrate deeply into the fish.
Chef's tip
The secret to the Andalusian crispy crust is drying the fish pieces thoroughly before flouring and shaking off any excess flour. The oil must be hot, but not smoking.
For an extra touch of Mediterranean flavour, serve the dish immediately after frying, drizzled with fresh lemon juice.
15 min
Under an hour
