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Fried Swordfish With Mediterranean Spices

4 Servings
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
1 1/2 lb swordfish,cut in 1" pieces
3 quarts olive oil,for
1/2 c white flour

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.)
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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