In order to elaborate this dish we must first prepare adobo in which the fish will remain for at least 24 hours. The adobo is what gives the fish the flavor I would like you to know. It is really quite easy to prepare and I hope you will enjoy it.

INGREDIENTS FOR ONE KILO OF FISH

Salt.
5 cloves of garlic.
200 ml. of wine vinegar.
100 ml. of water.
2 bay leaves
2 teaspoons of ground cumin

TO FRY

1 cup of any oil.
1 cup of flour. The finer the better

The fish recommended for the adobo

Dogfish. This is the authentic fish for adobo. Perhaps it is not easy to buy in some places. So I will give alternatives.

It is best with fresh fish but can be prepared with frozen. This fish must be thawed before you put it in the adobo.

Other alternatives

Sardines
Witing.

For the sardines : remove the head and the innards.

For the others clean then well and remove all bones and cut into small pieces of about an inch.

Peel the garlic and crush to open.

In a large dish with a lid put the fish and season. Add the vinegar, water bay leaves the cumin and the garlic cover and refrigerate for 24 hours.

(It can be done in a little as 4 or 5 hours but I recommend 24 so it takes on a better flavor)

Dry the fish with a towel and dip in the flour and with the oil well heated begin to fry.

It should be served hot, it loses quality as it cools.