Wash the fish well under
running water and drain them. Then season the fish with salt
and pepper. Dip them into the flour and tap them to shake off
Heat 1/2 inch of oil in a
skillet and fry the fish until they are golden on both sides.
Remove them to a deep pan.
Strain some oil into a
saucepan, covering the bottom well and sauté the garlic until
it is light gold. Add 3 tbs. flour and stir constantly until
the flour is absorbed by the oil. Slowly add the water,
vinegar and the rosemary. Season with salt and pepper to
taste. Simmer for a few minutes and pour the sauce over the
The longer the fish stand covered in sauce, the more
pronounced the flavors. You can eat this hot or cold.