Instructions: Scale the fish, leaving the head on. Make sure the cavity is clean, and put a couple of sticks of rosemary into each. Score the outside of the fish diagonally two or three places on each side.Toss them in the lemon juice or vinegar and continue doing so periodically for a couple of hours until the fish is well soaked. Roll them thoroughly in the flour and leave the coating to set for at least another hour. Put a heavy bottomed pan on and add half the oil. Immediately put two of the fish in before the oil gets hot.(this helps prevent the fish sticking) Now for the tricky bit. Allow the pan to heat up. The fish will start sizzling. At this point tuck half of the rest of the rosemary under the fish to singe and impart flavour. Watch the fish carefully until it starts browning. It can go quite dark...dont panic.This should take between 7 and 10 minutes. Slide a large steel spatula under the fish and carefully turn them over..Now for about 5 minutes on the other side. Lift out and put in the warmer. The skin will be pretty singed, but tastes delicious! Wash the pan and cool it and repeat for the other two fish. Serve with lemon wedges, french fries and a green salad.

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