2) Cut 3 slices into the flesh of the fish, approximately 5cm apart, or equal spacing between head and tail, on both sides of the fish.
3) Hold the fish by the tail, open the cuts fully and season with salt, pepper, paprika and cumin. Repeat with the other side of the fish.
4) Mix the flours and cornstarch and liberally dredge the fish, except the tail. Using tongs, place the fish head first into the oil, ensuring that the fish stays upright.
5) Cook for 10 minutes or until the fish is done.