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 porții
Cuisine: spanish
Ingredients: 500 g bluefish fillet skinless, boneless, cut into 3cm pieces; 100 ml white wine vinegar; 50 ml water; 4 cățel garlic minced; 1 linguriță paprika sweet; 0,5 linguriță cumin ground; 0,5 linguriță oregano dried; 0,5 linguriță salt; 0,25 linguriță black pepper freshly ground; 0,5 cană all-purpose flour; 0,75 cană olive oil; 4 buc. lemon wedge (opțional); 1 lingură fresh parsley chopped (opțional)

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.

O rețetă originală de Forkin

Durată totală: 1 oră 30 min.
Porții: 4
Dificultate: Medie

Informații despre alergeni: poate conține pește, gluten și sulfiți. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.

Pregătirea ingredientelor

Ingrediente

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

marinade

100 mlwhite wine vinegar
50 mlwater
4 cățelgarlic, minced
1 lingurițăpaprika, sweet
0,5 lingurițăcumin, ground
0,5 lingurițăoregano, dried
0,5 lingurițăsalt
0,25 lingurițăblack pepper, freshly ground

dredging

0,5 canăall-purpose flour

frying

0,75 canăolive oil

garnish

4 buc.lemon wedge(opțional)
1 lingurăfresh parsley, chopped(opțional)

Ustensile

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

Mod de preparare

Pas cu pas

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.
Aproximativ 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.
Aproximativ 3 min.
Nota bucătarului: 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.
Aproximativ 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.
Aproximativ 5 min.
Nota bucătarului: 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.
Aproximativ 4 min.
Nota bucătarului: 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.
Aproximativ 8 min.
Nota bucătarului: 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.
Aproximativ 1 min.
8
Serve the Japuta en Adobo immediately, garnished with lemon wedges and fresh chopped parsley if desired.
Nota bucătarului: This dish is best enjoyed warm, but can also be served at room temperature.

Păstrează gustul bun

Păstrare

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

Reîncălzire

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