Credit: Photography by Armando Rafael


Ingredient Checklist


Instructions Checklist
  • Fill a tabletop fryer with safflower oil. Or add 2 qt. oil (a couple of inches) to a Dutch oven. Heat until a deep-fry thermometer registers 365°.

  • In a shallow dish, mix the vinegar, sliced lemon, bay leaves, thyme, oregano, and garlic; season with salt and white and black pepper. Add the fish and turn to coat. Let marinate for 10 to 15 minutes.

  • In another shallow dish, whisk the flour, paprika, and cumin.

  • Working in batches, coat the fish in the flour mixture, then fry in the oil, turning once, until deep golden brown, 3 to 4 minutes per batch. Drain on paper towels. Sprinkle with flaky sea salt and serve with the lemon wedges.