Prep Time: 5 hours
Cook Time: 15 minutes
Total Time: 5 hours, 15 minutes
Ingredients:
- 1 lb swordfish, cut into 1-inch chunks
- Kosher salt
- Flour for dusting, preferably semolina flour
- 4 cloves garlic, smashed
- 2 bay leaves, crushed
- 1 T. freshly ground black pepper
- 1 T. dried oregano
- 1 t. ground cumin
- 1 t. salt
- 1/4 t. cayenne pepper
- 4 T. red wine vinegar
- 2 T. water
- Olive oil for frying
Preparation:
In a plastic or glass container, mix the water, vinegar, oregano, cumin, salt, pepper, cayenne, garlic and bay leaves together. Add the chunks of swordfish and toss to coat.
Marinate in the fridge for at least 5 hours, and up to eight.
When you are ready to fry, take the fish out of the marinade and lightly pat them dry; it is OK if some herbs stick to them. Sprinkle with a little salt and toss to coat, then dust them in the flour.
I prefer semolina flour for this because you get a coarser texture than if you use regular flour -- although it is perfectly OK to use regular flour if you cannot find semolina.
Heat enough olive oil in a deep frying pan to come about halfway up the sides of the swordfish when it's placed inside. You want the temperature to be about 325 degrees, but it is enough to sprinkle a drop or two of water into the oil and when it pops and sizzles, you're ready.
Fry until golden brown, turning once. This should take about 4-6 minutes, depending on how thick the swordfish is.
Serve at once as a starter. To drink, I'd go with a light beer like a lager or pilsner, sparkling wine, or a dry Spanish fino sherry.