Season the pieces with salt, pepper, and drizzles of the olive oil and vinegar and dot them with small pieces of bay leaf.
Let them sit to marinate for at least 1 hour.
Dredge the fish in flour, shaking gently to remove any excess flour, and fry the pieces in moderately hot oil, being careful not to crowd the pieces, until they are crisp and golden-brown on the outside.
Drain them well on absorbent paper and season to taste with salt and pepper.
Serve with fresh lemon wedges.