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Bienmesabe Andaluz | Crispy Fish in Adobo
(0)
45 min
Under an hour
Gurkerl Küche
Bienmesabe andaluz ist die Krönung der südspanischen Küstenküche: Zartes Kabeljaufilet wird in einer würzigen Adobo-Marinade aus Weißweinessig, Kreuzkümmel, Knoblauch und Oregano eingelegt, zart bemehlt und goldbraun knusprig gebraten. Serviert mit aromatischem Paprika-Erdäpfel-Gemüse und frischen Zitronenspalten.
Preparation method
Marinating & Preparation
Pat the cod fillet dry and cut it into bite-sized cubes, approx. 3–4 cm. Peel and finely chop or crush the garlic.
For the traditional Andalusian adobo, mix the white wine vinegar with 2 tbsp water, chopped garlic, sweet paprika powder, dried oregano, ground cumin, 1 tsp salt, and pepper thoroughly in a bowl. Add the fish cubes, making sure all pieces are evenly coated. Cover and marinate in the refrigerator for at least 30 to 60 minutes.
Meanwhile, wash and peel the potatoes and cut them into approx. 1 cm thick slices. Peel the onion and cut it into thin strips. Wash and core the red bell pepper and cut it into strips as well.
Chef's tip
The secret of Bienmesabe: Marinating in the vinegar and herb marinade ensures that the fish stays wonderfully juicy and tender inside when fried, while the flour coating becomes delightfully crispy.
Serving recommendation: This pairs wonderfully with homemade Spanish aioli (garlic mayonnaise) or a chilled glass of white wine (e.g. Verdejo or Grüner Veltliner).
Ingredients
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