| 1 | Any fish suitable for frying may be used - whole fish, fish slices or fillets. |
| 2 | Coat with seasoned flour and shallow fry in hot oil until golden brown and cooked through. |
| 3 | Drain on absorbant paper and place in a single layer in a serving dish. |
| 4 | Keep hot. |
| 5 | Drain most of the oil from the pan, leaving about 1 tablespoon. |
| 6 | Return pan to heat and add garlic, rosemary and 3 teaspoons of the seasoned flour. |
| 7 | Stir well and cook until flour is golden. |
| 8 | Remove pan from heat and pour in vinegar, swirling pan contents to blend. |
| 9 | Return to heat and stir in wine or water. |
| 10 | Let sauce bubble gently for 1 minute. |
| 11 | Pour over sauce and serve immediately. |
| 12 | Note: trout is exceptionally good prepared this way. |
