• 1/2 c white wine vinegar
  
• 1/2 ts paprika
  
• 1/2 ts dried red pepper flakes
  
• 1/2 ts oregano
  
• 1/2 ts ground cumin
  
• 1/2 ts thyme
  
• 3 md cloves garlic; minced
  
• 1 bay leaf
  
• Salt
  
• 1 1/2 lb swordfish; cut in 1" pieces
  
• 3 quarts olive oil; for frying
  
• 1/2 c white flour
  

TO COOK:
Heat oven to 200øF. Heat oil in a Dutch oven or electric deep fryer to 365øF. Transfer swordfish from marinade to a sieve. Drain swordfish; discard marinade. Pat swordfish pieces dry with paper towels, then dredge in flour.

Working in batches to avoid overcrowding, fry swordfish until golden brown, 2 to 3 minutes. Drain swordfish pieces on paper towel; transfer to a heatproof platter and keep them warm in the oven until ready to serve. (Can be kept warm in the oven up to 1/2 hour.)