In a medium Dutch oven add enough canola oil that fish is submerged by 1-inch of oil, and heat oil to 350 degrees F.
Cut 3 slices into the flesh of the fish, approximately 2-inches apart, or equal spacing between head and tail.
Hold fish by the tail and open cuts fully and season with the salt, pepper, paprika, and cumin. Repeat with the other side of the fish.
Mix flours and cornstarch, liberally dredge fish, except tail. Using tongs, place fish, head first into oil, insuring that fish stays upright.
Cook for 10 minutes or until fish is done.
Recipe courtesy of Guy Fieri