Fried Fish in Adobo

Ingredients

• 2 garlic cloves
• Kosher salt
• 1/4 cup extra-virgin olive oil, plus more for frying
• 1/4 cup white wine vinegar
• 1 tablespoon smoked paprika
• 1 1/2 teaspoons ground cumin
• 2 bay leaves
• 1 pound swordfish, skin discarded, fish cut into 1-inch pieces
• 3/4 cup all-purpose flour

Steps

1. On a cutting board, smash the garlic with a pinch of salt and use the flat side of a chef’s knife to create a smooth paste. Transfer to a large bowl and stir in the 1/4 cup of olive oil, the vinegar, paprika, cumin, bay leaves, 1 teaspoon of salt and 2 tablespoons of water. Add the fish and toss to coat. Refrigerate covered for at least 4 hours or up to 10 hours.
2. In a large cast-iron skillet, heat 1 inch of olive oil to 350°. Spread the flour in a shallow bowl. Remove the fish from the marinade and coat it in the flour, using your fingers to press the flour into the fish. Working in 2 batches, fry the fish, turning a few times, until golden brown and cooked through, about 5 minutes per batch. Transfer the fish to a paper towel–lined baking sheet and season with salt. Transfer to a platter and serve immediately.