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 porsiyon
Cuisine: spanish
Ingredients: 500 g bluefish fillet skinless, boneless, cut into 3cm pieces; 100 ml white wine vinegar; 50 ml water; 4 diş garlic minced; 1 çay kaşığı paprika sweet; 0,5 çay kaşığı cumin ground; 0,5 çay kaşığı oregano dried; 0,5 çay kaşığı salt; 0,25 çay kaşığı black pepper freshly ground; 0,5 su bardağı all-purpose flour; 0,75 su bardağı olive oil; 4 adet lemon wedge (isteğe bağlı); 1 yemek kaşığı fresh parsley chopped (isteğe bağlı)

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.

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 1 sa. 30 dk.
Porsiyon: 4
Zorluk: Orta

Alerjen bilgisi: balık, gluten ve sülfitler içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

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

marinade

100 mlwhite wine vinegar
50 mlwater
4 dişgarlic, minced
1 çay kaşığıpaprika, sweet
0,5 çay kaşığıcumin, ground
0,5 çay kaşığıoregano, dried
0,5 çay kaşığısalt
0,25 çay kaşığıblack pepper, freshly ground

dredging

0,5 su bardağıall-purpose flour

frying

0,75 su bardağıolive oil

garnish

4 adetlemon wedge(isteğe bağlı)
1 yemek kaşığıfresh parsley, chopped(isteğe bağlı)

Ekipman

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

Hazırlanışı

Adım adım

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.
Yaklaşık 2 dk.
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.
Yaklaşık 3 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
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.
Yaklaşık 5 dk.
Aşçının notu: 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.
Yaklaşık 4 dk.
Aşçının notu: 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.
Yaklaşık 8 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
8
Serve the Japuta en Adobo immediately, garnished with lemon wedges and fresh chopped parsley if desired.
Aşçının notu: This dish is best enjoyed warm, but can also be served at room temperature.

Tazeliğini koruyun

Saklama

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

Yeniden ısıtma

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