Dust the fish with flour and fry in very hot oil with sage, rosemary and some salt until they are cooked (about 20 minutes). Put them in a flat dish. Using several spoonfuls of the oil from the cooking of the fish fry the following: finely chopped parsley, garlic, and other vegetables at your discretion, in small quantities. Then add vinegar and bring to a boil. Pour the entire mixture over the fish so that it is covered. Cool, & serve cold. If the vinegar is too strong wine can be used.
Whether lake or river, the fish goes perfectly with the taste of the vinegar and the herbs: resulting in a tasty and unique summer dish.