Traditional Recipe for Adobo Scorpionfish

Step 1 : Begin by preparing the marinade, mixing in a bowl the vinegar, water, salt, cumin, paprika, oregano, crushed garlic, and bay leaves. Set the mixture aside for later.

Step 2 : Next, clean the scorpionfish by removing the spine, then cut it into approximately 2-centimeter-wide pieces, dividing each into two or three parts.

Step 3 : Place these pieces into the marinade, ensuring they are well coated, and let them marinate in the refrigerator for about 8 hours, covered to retain their aroma.

Step 4 : Meanwhile, you can prepare the homemade mayonnaise.

Step 5 : To do this, put an egg, a pinch of salt, lime juice, and preferred spices into a blender glass.

Step 6 : Add a little oil and, with the blender running, emulsify the mixture until it becomes a creamy, homogeneous mayonnaise.

Step 7 : After the marinating time, remove the fish pieces from the marinade and gently drain to eliminate excess liquid.

Step 8 : Then, coat them with flour, shaking off any excess for a fine and even layer.

Step 9 : In a saucepan, heat water with enough extra virgin olive oil until very hot, but not smoking.

Step 10 : Carefully, fry the fish pieces in batches for about 3 to 4 minutes, until golden and crispy.

Step 11 : Once done, place on absorbent paper to remove excess oil.

Step 12 : Finally, serve the adobo scorpionfish hot, accompanied by the homemade mayonnaise, creating a dish full of gentle flavors and a crunchy contrast.