‘Bienmesabe’ or ‘Cazon en Adobo’  Marinated Crispy Fried Fish was one of the first fish dished I ever tried in Spain. I was in Conil, Cadiz, Southern Spain on my first vacation with my then boyfriend who is now my husband.  I can picture white sands as fine as chalk and the picturesque white houses that form the the perfect back drop for the crystal blue ocean on La Costa de la Luz. The restaurants in the town of Conil are scattered along the many cobbled alleys that make up the town. I remember the undeniable smell (and taste!) of the tender white fish marinated in aromatic, smoky spices, acidic and tart from vinegar and deep fried until crispy. ‘Bienmesabe’ as it’s affectionately known is traditionally made with Dogfish. I can’t find this fish here in Austin but we do have the most fabulous and ridiculously cheap Monkfish in abundance. I feel like I’ve won the lottery every time I buy this ‘poor man’s lobster’ Monkfish at my local store. Monkfish, or indeed any very firm meaty fish, makes a great substitute. This dish is so easy and quick to make as the fish sits happily in the marinade and the frying takes just minutes. It’s certainly the tastiest fried fish dish I know!

Marinated Crispy Monkfish

Marinated Crispy Monkfish

  • Cook Time: 10 mins prep, 8 hrs marinate, 15 mins cook
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 1.5 lb Monkfish fillets
  • 4 tbsp wine vinegar (I use sherry vinegar)
  • 1.5 tbsp smoked paprika (pimenton ahumado)
  • 1 tbsp dried oregano
  • 1 tbsp cumin seeds 
  • 4 cloves of garlic
  • 4 bay leaves
  • 1/4 cup of water
  • 1 tpsp salt
  • 2 cups of flour
  1. Instructions
  2. Start by cutting your fish into 1 inch sized pieces. Set aside.
  3. Now heat up a small pan and gently toast the cumin seeds until you see them color.
  4. Remove from the heat and place in a mortar.
  5. Peel the garlic cloves and place them in the mortar with the salt.
  6. Grind the cumin, garlic and salt with the pestle until a paste forms.
  7. Now grab a bowl and add the paprika, vinegar, oregano, garlic and cumin paste, bay leaves torn into halves and 1/4 cup of water.
  8. Add the fish and combine gently but well. Cover and leave to chill and marinade for at least 8 hours (I leave overnight).
  9. Remove the fish in marinade 20 minutes before you want to fry.
  10. Just before frying drain off the liquid marinade and cover each piece of fish generously in flour.
  11. Heat up oil in a shallow pan to medium/high. 
  12. Add several pieces of the fish and fry until crispy and golden on each side (2-3 minutes on each side).
  13. Drain off excess oil by placing on a plate covered with a paper towel.
  14. (Often the finished dish does not need any further salt as the marinade has done all the work!)
  15. Serve and enjoy!

Top Tips

  • No cumin seeds? No worries. Use cumin powder instead and add it when you add the paprika and oregano to the marinade.
  • Another good substitute for Dogfish is Swordfish or Mahi-Mahi.  
  • Get the oil just right by testing with a small piece of bread. The bread should sizzle as soon as it hits the oil but brown immediately. 

Marinated Crispy Monkfish – Rape en Adobo (Bienmesabe)

Just the smell of the marinade brings sweet memories of the Southern Spanish coast come flooding back, let alone when that tangy and smoky infused fish starts frying! Grab some white firm fish, relax while it marinades over night and once fried you will be rewarded with the tastiest fried fish you’ve ever had, probably!