Cazon en Adobo (Marinated Fried Fish)

750g firm fleshed fish (monkfish, shark etc) cut into 4 cm cubes
3 tablespoons olive oil
5 tablespoons white wine vinegar
1 tablespoon water
garlic finely minced
paprika
oregano
salt and pepper
flour for dusting
oil for frying

Place the cubed fish into a non metallic bowl. Mix together the oil, vinegar, water, garlic, paprika, oregano and a little salt and pepper, and pour over the fish. Mix well to coat and leave in the fridge overnight (minimum 6 hours) to marinate.

When ready to cook, drain well, coat with flour, and fry in batches until crisp and golden. Drain on kitchen paper to blot excess oil and serve hot.

Makes approximately 45 pieces.