Andalusian-Style Marinated and Fried Shark
This delectable dish hails from Cádiz, a picturesque city in Andalucía overlooking the Atlantic Ocean, known for its rich tradition of fish cuisine. Locally, it’s referred to as “bienmesabe,” which literally means “it tastes good to me,” and it’s a fitting description for this delightful recipe.
Equipment
- medium bowl
Ingredients
- Serves: 4 / Prepare 8 to 12 hours in advance.
- 1 tablespoon of vinegar
- ½ teaspoon of ground bittersweet paprika preferably Spanish smoked
- ½ teaspoon of dried oregano
- 2 garlic cloves mashed using a garlic press or mortar
- ¼ teaspoon of crushed red pepper
- Kosher or sea salt
- ¾ pound of shark or other mild fish cut into 1-inch chunks
- All-purpose flour for dredging
- Olive oil for frying
Instructions
- In a medium bowl, combine the vinegar, paprika, oregano, garlic, red pepper flakes, and a pinch of salt.
- Add the shark chunks and mix to thoroughly coat them.
- Cover and allow the mixture to marinate in the refrigerator overnight.
- Before frying, drain and pat the shark dry with paper towels.
- In a large skillet, heat at least 1½ inches of oil over medium-high heat (or even better, use a deep fryer set at 360°F) until a cube of bread turns light brown in just 60 seconds.
- Place the flour in a shallow bowl.
- Dredge all sides of the marinated shark pieces in the flour and carefully place them in the hot oil.
- Fry, turning occasionally, until the shark chunks turn golden brown on all sides.
- Allow them to drain on paper towels.
- Serve and enjoy.
Notes / Tips / Wine Advice:
Indulge in the flavors of Andalusia with this Marinated and Fried Shark dish, a true testament to the region’s love for exquisite fish preparations.
