Cazón en adobo (Marinated dogfish)

1/2 kg of dogfish (thick slice)
4 bay leaves
5 cloves of garlic
a tablespoon of sweet paprika
a tablespoon of oregano
a teaspoon of ground cumin
a glass of white vinegar
a glass of water
a tablespoon of salt
extra virgin olive oil

To prepare the marinade, cut the slice of dogfish in bite sized pieces. Clean the skin and ugly parts of the dogfish.

Place the pieces of dogfish in a deep bowl and add a tablespoon of salt, garlic beaten up with the skin, broken bay leaves, paprika, cumin and oregano.

Cover with white vinegar and water. All the fish must be covered with liquid. We cover the bowl with foil or lid, and let it sit in the refrigerator for at least 8 hours. You can also make it the day before, no fears, it will not be too strong.

After the indicated time, remove dogfish cubes from the bowl, and drain well on paper towels. Dip in flour and fry in extra virgin olive oil very hot, to brown on the outside and remain juicy inside.

Tips_ It can be served with mayonnaise or  honey & mustard sauce for dipping, or in a salad.