1. Clean and salt the fish. Pour oil into a pan, and once hot, flour the fish and fry it. Remove it to absorbent paper.
2. In a pot, add about 1 cup of the oil you used to fry the fish, then add the garlic and lasmari (rosemary). Sauté lightly and turn off the heat. Carefully add the fish, making sure it doesn't break apart.
3. Pour in enough vinegar to cover the fish and season with salt. Turn the heat back on. The flame should be very low, as we only want the flavors to meld together. Once it comes to a slight boil, turn off the heat. Let it absorb well before serving. It's even better served the next day.
