- 2 tablespoons good white wine vinegar
- 2 tablespoons extra-virgin olive oil
- 3 medium garlic cloves, peeled, mashed to a paste with a little salt
- 1 teaspoon sweet paprika
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- a good grind of black pepper
- 1 lb. swordfish filet, skin removed, cut in ¾" chunks
- olive oil for deep-frying;
- 2 cups flour
1. In a bowl, mix together the vinegar, olive oil, garlic, cumin, paprika, oregano and black pepper.
2. Add the swordfish to the bowl, coating the chunks evenly. Place in refrigerator for as little as 4-8 hours, or as much as 4 days.
3. About an hour before cooking, remove marinated swordfish from the refrigerator.
4. When ready to cook, pour a few inches of olive oil into your frying vessel (like a wok, or a medium-sized saucepan). Bring oil to 380 degrees.
5. While oil is heating, place the flour in a wide, shallow bowl. Just before frying, place each piece of fish in the flour and coat well. Then, wetting your hand with water, remove each piece of fish from the flour with the other hand, and sprinkle heavily with water (trying not to knock off the flour that’s already on). Return that piece to the flour, and roll well, pressing on as much flour as you can. As soon as you’ve finished a piece, lay it on a rack to dry. Continue this process until all of the chunks are coated and resting on the rack.
6. If your frying vessel is large enough, fry all of the chunks at once, or break into several batches. Cook each chunk until golden-brown, approximately 2-3 minutes. When a chunk is done, drain it on paper towels, and sprinkle with salt. Serve each cooked piece as quickly as possible.