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
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.