* 1 kg Monkfish tail, skinned and cut into medium sized pieces
* 300 ml Olive oil
* 300 ml White wine vinegar
* 6 Cloves Garlic, Diced
* ½ teaspoon sweet Smoked paprika
* ½ teaspoon Dried Oregano
* ¼ teaspoon Ground cumin
* Salt and Pepper
* Flour
* Extra Oil

===Method===
* Mix all of the ingredients together in a bowl, except for the Flour and extra Oil.
* Marinate overnight in the Fridge.
* The next day, drain the Fish thoroughly and dredge the pieces in Flour.
* Heat the Oil in a deepish pan, until it is almost Smoking and Fry the Fish until it is crisp and golden.

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