Fried Fish Marinated in Garlic, Vinegar, Oregano, and Cumin

4.2(20)

Generally this dish is served in Andalusia as part of a mixed fish fry, but it's wonderful on its own. The marinade makes the fish flavorful and succulent.

by Epicurious·published 2004-08-20

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Servings

Makes 8 servings

Total time

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Calories / serving

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Ingredients (10)

serves

1/4 cup white wine vinegarwhite-wine-vinegar
4 garlic cloves, mincedgarlic
2 tablespoons chopped fresh oreganooregano
2 tablespoons chopped fresh thymethyme
3/4 teaspoon ground cumincumin
2 bay leaves, finely crumbledbay-leaf
2 pounds skinless halibut fillet, cut into 1-inch pieceshalibut
Olive oil (for frying)
1/2 cup all purpose flourflour
Lemon wedgeslemon

Instructions (2 steps)

01Whisk vinegar, garlic, oregano, thyme, cumin, and bay leaves in medium bowl to blend. Add fish and toss to coat. Let stand at room temperature 1 hour or cover and refrigerate up to 4 hours.
02Heat enough oil to come 1/2 inch up sides of pan in heavy medium skillet over medium-high heat. Place flour in large bowl. Remove fish from marinade. Toss fish in flour, then shake off excess. Working in batches, fry fish until cooked through and brown all over, turning occasionally with tongs, about 6 minutes per batch. Transfer to paper towels to drain. Sprinkle with salt and pepper. Transfer to platter. Serve warm or at room temperature with lemon wedges.