Fish Piquant - Psari Savore
                                      
      1 kg Fish                                1 ts Rosemary spikes
           Seasoned flour                    1/4 c  Wine vinegar
           Oil for frying                    1/4 c  Dry white wine or water
      3    Garlic cloves;
           - finely chopped

  Any fish suitable for frying may be used - whole fish, fish slices or
  fillets.

  Coat with seasoned flour and shallow fry in hot oil until golden
  brown and cooked through.  Drain on absorbant paper and place in a
  single layer in a serving dish.  Keep hot.

  Drain most of the oil from the pan, leaving about 1 tablespoon.
  Return pan to heat and add garlic, rosemary and 3 teaspoons of the
  seasoned flour. Stir well and cook until flour is golden.

  Remove pan from heat and pour in vinegar, swirling pan contents to
  blend. Return to heat and stir in wine or water.  Let sauce bubble
  gently for 1 minute.  Pour over sauce and serve immediately.

  Note: Trout is exceptionally good prepared this way.