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Fried Swordfish With Mediterranean Spices appetizers, fried, main course, mediterranean 1/2 cup white wine vinegar 1/2 teaspoon paprika 1/2 teaspoon dried red pepper flakes 1/2 teaspoon oregano 1/2 teaspoon ground cumin 1/2 teaspoon thyme 3 medium cloves garlic; minced 1 bay leaf Salt 1 1/2 pounds swordfish; cut in 1" pieces 3 quarts olive oil; for frying 1/2 cup 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 200°F. Heat oil in a Dutch oven or electric deep fryer to 365°F. 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.) NOTES : Swordfish pieces marinated in sunny herbs and spices, then deep-fried. Marinated in white wine vinegar and a mélange of spices, these bite-size swordfish pieces can be served as an appetizer or a main course. Or, to save time, you can marinate the swordfish in lemon juice with chopped garlic, instead of the mixture given here. You also can substitute any firm-fleshed fish, such as shark or tuna, for the swordfish. 0 0 4714 0 0 0 0 0 0 0 0 0 Contributor: Cook's Magazine April 1990 Yield: 4 servings Preparation Time: 1:30 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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