Bacalao Adobado

Bacalao Adobado

Fresh cod marinated with oregano, garlic, cumin, paprika and bay leaves - Serves 4

• 700g fresh cod fillet (skin on)

•2 large garlic cloves, finely sliced

•1 tbsp fresh, chopped oregano

•½ tbsp cumin seeds, crushed

•½ tbsp sweet paprika

•2 bay leaves

• Maldon sea salt and cracked black pepper, to taste

• 500ml white wine vinegar

• Sunflower oil, for shallow-frying

• 1 cup plain flour, for flouring the fish

• 4 lemon wedges, to serve

First marinate the cod. Spread the fillet (or fillets) on a chopping board and cut into strips, roughly the length of a fish finger but slightly thicker. Place in a large bowl.

Add the sliced garlic, fresh oregano, cumin seeds, sweet paprika, bay leaves and two generous pinches of salt and pepper.

Mix well together, and then add the vinegar. Cover with cling film and leave to marinate in the fridge for 24 hours.

It is advisable to fry the cod in two batches so the fish fries evenly. Keep the first batch warm in a preheated oven at 150C/gas mark 2.

When you’re ready to cook, place a deep-sided pan on a medium to high heat and pour in 5-6cm sunflower oil. While your oil is heating, place the flour in a mixing bowl and gently dip the strips of fish in it so they are evenly coated.

When the oil is smoking hot, carefully lower the fish into it. Fry until golden brown, and then remove with a slotted spoon and place on kitchen paper to soak up any excess oil. Sprinkle with salt and