AppetizerSide Dish

Japuta en Adobo

Name: Japuta en Adobo
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: spanish
Ingredients: 500 g bluefish fillet skinless, boneless, cut into 3cm pieces; 100 ml white wine vinegar; 50 ml water; 4 clove garlic minced; 1 tsp paprika sweet; 0.5 tsp cumin ground; 0.5 tsp oregano dried; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 0.5 cup all-purpose flour; 0.75 cup olive oil; 4 pcs lemon wedge (optional); 1 tbsp fresh parsley chopped (optional)

This traditional Spanish appetizer features small pieces of fish marinated in a flavorful blend of vinegar, garlic, and spices, then fried until golden and crispy. It's a simple yet delicious way to enjoy fresh fish, perfect for tapas or a light meal with crusty bread. The marinade infuses the fish with a tangy, aromatic taste.

An original recipe by Forkin

Total time: 1 hr 30 min
Serves: 4
Difficulty: Medium

Allergen information: may contain fish, gluten, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 gbluefish fillet, skinless, boneless, cut into 3cm pieces

marinade

100 mlwhite wine vinegar
50 mlwater
4 clovegarlic, minced
1 tsppaprika, sweet
0.5 tspcumin, ground
0.5 tsporegano, dried
0.5 tspsalt
0.25 tspblack pepper, freshly ground

dredging

0.5 cupall-purpose flour

frying

0.75 cupolive oil

garnish

4 pcslemon wedge(optional)
1 tbspfresh parsley, chopped(optional)

Equipment

plate · slotted spoon · paper towels · large bowl · frying pan · whisk

The method

Step by step

1
In a non-reactive bowl, whisk together the white wine vinegar, water, minced garlic, paprika, ground cumin, dried oregano, salt, and black pepper to create the marinade.
About 2 min
2
Add the bluefish pieces to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours, to allow the flavors to meld.
About 3 min
Cook’s note: Do not marinate for too long as the vinegar can start to 'cook' the fish.
3
After marinating, remove the fish from the refrigerator. Drain the fish pieces from the marinade, discarding any excess liquid.
About 1 min
4
Place the all-purpose flour in a shallow dish. Dredge each piece of fish in the flour, shaking off any excess, to lightly coat all sides.
About 5 min
Cook’s note: A thin, even coating of flour will ensure a crisp exterior.
5
Heat the olive oil in a large frying pan or skillet over medium-high heat until shimmering, about 3-5 minutes.
About 4 min
Cook’s note: The oil should be hot enough to sizzle when a piece of fish is added, but not smoking.
6
Carefully add the floured fish pieces to the hot oil in batches, making sure not to overcrowd the pan. Cook for 2-3 minutes per side, until golden brown and cooked through.
About 8 min
Cook’s note: Overcrowding the pan will lower the oil temperature and prevent the fish from getting crispy.
7
Remove the cooked fish with a slotted spoon and transfer to a plate lined with paper towels to drain any excess oil.
About 1 min
8
Serve the Japuta en Adobo immediately, garnished with lemon wedges and fresh chopped parsley if desired.
Cook’s note: This dish is best enjoyed warm, but can also be served at room temperature.

Keep it good

Storage

Store any leftover Japuta en Adobo in an airtight container in the refrigerator.

Reheating

Reheat gently in a pan over medium heat or in an oven until warmed through, though it may lose some crispness.