Instructions

Remove the skin, bones and red parts from the dogfish. Dice it into 2, 5 x 2, 5 cm dices and place it in a container with a hermetic lid. Season with marine salt. Flatten the 5 cloves of garlic (not completely peeled) on a cutting board with the help of a wooden spatula. Add it to the fish.  Add the cumin, bay leaves cut into quarters, paprika peppers, oregano, stir it well so that the fish is well coated. Emulsify the extra virgin olive oil with vinegar and water in a Magefesa blender, pour it on the fish. Close the container and let it rest in the fridge for at least 8 hours. Stirring from time to time when possible.
Once the marinade time has elapsed, take the fish out and let it drain on a platter covered with absorbent kitchen paper. Heat plenty of mild olive oil in a Magefesa Skillet, up to about 347º – 356º F. Coat the fish with special flour for frying. Remove the flour excess and fry in the pan until Brown outside and juicy inside. Let it drain on absorbent kitchen paper. Serve it recently fried with chopped powdered parsley on it. It can be accompanied by seasoned tomatoes, onion rings or salad.
The dogfish may be substituted by other fish with solid texture such as swordfish, grouper, monkfish, etc. This making can be found as tapa at bars and restaurants in Andalucía, sometimes also under the name of bienmesabe. 

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