Ingredients
Safflower oil, for frying (about 2 qt.)
¼ cup white wine vinegar
2 lemons, 1 thinly sliced and 1 cut into wedges, for serving
2 dried bay leaves, crumbled
2 tbsp. fresh thyme, chopped
1 tbsp. fresh oregano, chopped, or 1 tsp. dried oregano
2 cloves garlic, finely chopped or grated
Salt and white and black pepper
2 lb. meaty center-cut sustainable cod fillets, cut into 2-inch squares or chunks
1 cup flour
1 tsp. (about 1/3 palmful) paprika
½ tsp. ground cumin
Flaky sea salt, for serving
Preparation
Step 1
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°.
Step 2
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.
Step 3
In another shallow dish, whisk the flour, paprika, and cumin.
Step 4
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.
