Execution:

Clean the fish and scale if necessary. Salt and leave for one hour. Dust the fish with flour and fry till cooked. In clean oil, gently fry the sliced garlic, then add the vinegar, rosemary and raisins. Bring to the boil and simmer for 5-10 minutes. Place the fish in a tray and cover with the this mixture. Serve when cool. Alternatively, this dish can be kept in a container for several weeks, as the vinegar marinade works as a preservative. (Turn the fish around often so the marinade can cover all sides.)