This post is also available in: Español (Spanish)
Fried fish…mmmm, but what is adobo? Filipinos, Mexicans, Puerto Ricans, Spaniards, and many other Latin countries use some sort of “adobo” in their cooking, and each one of them have their own adobo recipe. The word adobo is derived from the Spanish verb adobar, which means marinade, and back in the day, when people didn’t have refrigerators , adobo was used as a method to preserve food.
If you do some research on the history of adobo as a cooking technique, you’ll notice that some food historians claim that “adobo” originated in the Philippines, while others attribute this cooking technique to the Spanish conquerors. I’m not going to take sides on this, but I have to say that I’m quite familiar with the Filipino cuisine, and I think that both, the Spanish, and Filipino cuisines have a ton of similarities. Therefore, everything, and anything that food historians claim are quite possible. The good thing is that we still use this technique today to create some of the most amazing, and delicious dishes, and that is a wonderful thing!
Going back to my recipe, fried fish in adobo or “Pescaito Frito en Adobo” is one of the most traditional tapas in Andalucia, Spain. This is one of those tapas that you will find in just about every bar, and one that you have to try if you never had it before. Often times, you will find this particular tapa advertised in bar menus under different names, some of the names used are “Adobo, Cazon en Adobo, Bienmesabe-they all refer to the same tapa. If you like fish, this is really an amazing fish tapa, and a perfect companion for a cold beer or, if you happen to be visiting the area, a Manzanilla wine. Enjoy!
AuthorPapeoByPepi
The first thing that you need to prepare is a "majao" which is the Andalusian word for a paste usually made in a mortar.
Add the garlic (it doesn't need to be peeled), a teaspoon of coarse salt, and a little bit of olive oil. Mash all the ingredients together until all the ingredients are pretty much smashed.
Cut the fish into 1 1/2 in cubes, and put it in a ceramic or glass bowl.
Add all the ingredients to the bowl. NOTE: I add equal amounts of both, water and vinegar-Just make sure that the combination of these two ingredients cover the fish.
For best results, marinate the fish for at least 6 hours, but I prefer to marinate it over night.
Drain the fish well, dredge it in flour.
In a large frying pan, heat the oil
Fry the pieces a few at a time until golden and cooked through
Drain on paper towel, and serve hot.
Ingredients
Directions
The first thing that you need to prepare is a "majao" which is the Andalusian word for a paste usually made in a mortar.
Add the garlic (it doesn't need to be peeled), a teaspoon of coarse salt, and a little bit of olive oil. Mash all the ingredients together until all the ingredients are pretty much smashed.
Cut the fish into 1 1/2 in cubes, and put it in a ceramic or glass bowl.
Add all the ingredients to the bowl. NOTE: I add equal amounts of both, water and vinegar-Just make sure that the combination of these two ingredients cover the fish.
For best results, marinate the fish for at least 6 hours, but I prefer to marinate it over night.
Drain the fish well, dredge it in flour.
In a large frying pan, heat the oil
Fry the pieces a few at a time until golden and cooked through
Drain on paper towel, and serve hot.
Thanks for your blog, nice to read. Do not stop.
Thank you Mark! I appreciate your comment. Stay tunned for more;-)