This Spanish Fried Fish, known as Bacalao en Adobo, is probably the best fried fish I have ever tasted. We´re talking cod that´s been marinated in a delicious adobo sauce and then fried until a golden crisp in extra virgin olive oil.
You can serve this fried fish as a tapas appetizer, like they do in Malaga, where this dish hails from. Or even as a main course, next to some garlic potatoes and a garden salad. Either way, the flavors promise to blow you away.
To make this recipe, I used cod fillets that I bought frozen and thawed out. Of course, you can also use fresh cod here, as well as any other type of firm white fish. Such as halibut, tilapia or even haddock.
TIPS & TRICKS to Make this Recipe: Important to fry the cod on a medium heat and nothing higher. Otherwise it will brown too quickly on the outside and not fully cook in the inside.
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork T-shirt and other awesome Merchandise here.
Your SUPPORT Helps Spain on a Fork Keep Going
Watch the Video Below on How to Make this Spanish Fried Fish Recipe
Spanish Fried Fish | Bacalao en Adobo
- 3 cod fillets 7 oz / 200 grams each
- 3 cloves garlic
- 1 tbsp dried oregano 3 grams
- 2 tsp sweet smoked Spanish paprika 4.60 grams
- 1 tsp ground cumin 2.50 grams
- 1/2 tbsp sea salt 8 grams
- 2 bay leaves
- 1 cup sherry vinegar 240 ml
- 1 cup water 240 ml
- 1/2 cup all-purpose flour 60 grams
- dash black pepper
- 1/2 cup extra virgin olive oil 120 ml
- fresh parsley
Mash the cloves of garlic, remove the skins and add the garlic into a large bowl, along with the oregano, paprika, cumin and sea salt, then add in the sherry vinegar, water and break in the bay leaves, mix together and set aside
Pat dry the cod fillets with paper towels, then cut each one into large bite-sized pieces, add them into the bowl with the sauce, gently mix together, making sure all the pieces are coated in the sauce, cover with saran wrap and add into the fridge, marinate between 2 to 8 hours
Once the cod is marinated, heat a large fry pan with a medium heat and add in the olive oil
Drain the cod into a colander, then pat dry with paper towels, generously coat each piece in flour seasoned with black pepper
Add the coated pieces of cod into the hot olive oil, all in a single layer, fry for 2 to 3 minutes per side or until golden fried, then remove from the pan and add into a plate with paper towels
Transfer into a serving dish and garnish with parsley, serve warm or at room temperature, enjoy!
Get the Sweet Smoked Spanish Paprika I used to make this Recipe
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.