– 6 small seabass, snapper, or grouper, (½ lb [0.23 kg] each) scaled, gilled, and gutted
– ½ teaspoon oregano (dry leaves), powdered
– 3 crushed garlic cloves
– ½ teaspoon pepper (freshly-cracked, or ground)
– 1 teaspoon coarse sea salt, plus more for serving
– 3 tablespoons cornstarch
– 4 cup vegetable oil, for frying
– 2 limes cut into wedges