The BEST-EVER Fried Fish Recipe | Spanish Bacalao en Adobo

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.

Key Ingredients & Cookware I used in this Recipe:
NONSTICK FRY PAN
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH PAPRIKA

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Watch the Video Below on How to Make this Spanish Fried Fish Recipe

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Spanish Fried Fish | Bacalao en Adobo

Course Appetizer, Main Course

Cuisine Spanish

Prep Time 15 minutes

Cook Time 10 minutes

Marinating Time 2 hours

Servings 4

Calories 440 kcal

Ingredients

• 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

Instructions

1. 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

2. 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

3. Once the cod is marinated, heat a large fry pan with a medium heat and add in the olive oil

4. Drain the cod into a colander, then pat dry with paper towels, generously coat each piece in flour seasoned with black pepper

5. 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

6. Transfer into a serving dish and garnish with parsley, serve warm or at room temperature, enjoy!

Recipe Notes

Get the Sweet Smoked Spanish Paprika I used to make this Recipe

Nutrition Facts

Spanish Fried Fish | Bacalao en Adobo

Amount Per Serving

Calories 440 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 4g25%

Polyunsaturated Fat 3g

Monounsaturated Fat 20g

Cholesterol 64mg21%

Sodium 379mg16%

Potassium 712mg20%

Carbohydrates 14g5%

Fiber 1g4%

Sugar 0.2g0%

Protein 29g58%

Vitamin A 583IU12%

Vitamin C 3mg4%

Calcium 62mg6%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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