Cádiz-style fried fish (Cazón en adobo) from Spain My Way: Eat, Drink, and Cook Like a Spaniard (page 185) by José Andrés and Sam Chapple-Sokol

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute halibut fillets or monkfish fillets for red snapper fillets. Fish marinates overnight or up to 24 hours. You may use the Allioli recipe on page 38, and the Blended oil recipe on page 175.

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