Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

1/2 c white wine vinegar
1/2 t paprika
1/2 t red pepper flakes,Dried
1/2 t oregano
1/2 t cumin,Ground
1/2 t thyme
3 md cloves garlic,minced
1 bay leaf
Salt
1 1/2 lb swordfish,cut in 1" pieces
3 quarts olive oil,for
-frying
1/2 c white flour

TO PREPARE:
Mix first 8 ingredients plus 1/2 teaspoon salt in a medium nonreactive
bowl. Add swordfish pieces; toss to coat. Cover and let stand at room
temperature at least 1 hour. (Can be marinated up to 3 hours.)

TO COOK:
Heat oven to 200F. Heat oil in a Dutch oven or electric deep fryer to
365F. Transfer swordfish from marinade to a sieve. Drain swordfish;
discard marinade. Pat swordfish pieces dry with paper towels, then
dredge in flour.

Working in batches to avoid overcrowding, fry swordfish until golden
brown, 2 to 3 minutes. Drain swordfish pieces on paper towel; transfer to a heatproof platter and keep them warm in the oven until ready to serve. (Can be kept warm in the oven up to 1/2 hour.)

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