Japuta en Adobo

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 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.

   Ongeveer 2 min

2. 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.

   Ongeveer 3 min

   Tip van de kok: Do not marinate for too long as the vinegar can start to 'cook' the fish.

3. 3

   After marinating, remove the fish from the refrigerator. Drain the fish pieces from the marinade, discarding any excess liquid.

   Ongeveer 1 min

4. 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.

   Ongeveer 5 min

   Tip van de kok: A thin, even coating of flour will ensure a crisp exterior.

5. 5

   Heat the olive oil in a large frying pan or skillet over medium-high heat until shimmering, about 3-5 minutes.

   Ongeveer 4 min

   Tip van de kok: The oil should be hot enough to sizzle when a piece of fish is added, but not smoking.

6. 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.

   Ongeveer 8 min

   Tip van de kok: Overcrowding the pan will lower the oil temperature and prevent the fish from getting crispy.

7. 7

   Remove the cooked fish with a slotted spoon and transfer to a plate lined with paper towels to drain any excess oil.

   Ongeveer 1 min

8. 8

   Serve the Japuta en Adobo immediately, garnished with lemon wedges and fresh chopped parsley if desired.

   Tip van de kok: This dish is best enjoyed warm, but can also be served at room temperature.