Prep Time: 5 minutes
Cook Time: 10 minutes
Marinate: 24 hours
Total Time: 24 hours, 15 minutes
Yield: 4 Servings
- 1 lb solid white fish, such as halibut
- 3 cloves garlic
- 1 cup vinegar
- 1/2 tsp smoked Spanish paprika
- 1/4 tsp oregano
- 1/4 tsp ground cumin
- 1 cup (8 oz) water
- 1/2 cup virgin olive oil for frying
- white flour to bread fish
- mayonnaise for dipping
Rinse the fish and pat dry with paper towels. Cut fish into cubes 1.5 – 2 inches.
Peel and halve the garlic cloves. Place in a mortar with paprika, oregano, cumin, salt and a splash of vinegar. Mash into a paste. Add a bit of water to loosen any bits stuck to the mortar and pour out into a medium mixing bowl. Add rest of vinegar and water to bowl, Mix. Add the fish, cover and refrigerate, marinating for at least 4 hours, preferably overnight.
Remove fish from refrigerator and drain. Pour olive oil into a large heavy bottom frying pan and heat oil for frying. Pour enough flour onto a large dinner plate to cover and roll the pieces of fish in the flour to cover.
Fry the fish until golden brown. Serve with mayonnaise.