Andalusian Adobo Fried Fish
Spanish Adobo Fried Fish ...
This is a typical Andalusian tapa which hails from the city of Sevilla in southwestern Spain.
1 kilo of firm fresh swordfish or another white fish variety, for example: Grouper ( In Spain we use Tope Shark ).
4 cloves of crushed garlic
2 bay leaves
Smoked paprika sweet
Smoked paprika piquant
Juice of 1/2 lemon
Chickpea flour or Semolina flour
Olive Oil Salt and black pepper
A couple of hours before you make this tapa, a marinade preparation consisting of: lemon juice, bay leaves, oregano, paprika piquant and paprika sweet, salt and blk. pepper ...
Prepare a frying pan, with plenty of olive oil.
Remove fish from marinade and shake off excess liquid and then, coat in the chickpea flour ( it prevents the oil from penetrating into the fish ) and fry until golden.
Spritz with lemon and enjoy.