Marinated carp

1 kg carp
3 tablespoons oil
2 tablespoons flour
salt
1 cup vinegar
1 cup water
3-4 juniper berries
2-3 bay leaves
2 lumps of sugar

Clean and wash the carp, cut into pieces, salt and let sit for a half hour. Pat dry each piece, dredge with flour and fry in hot oil on both sides, at low temperature. Arrange the nicely fried pieces in a bowl or jar and then pour over them the vinegar which was boiled with water, salt, juniper berries, bay leaves and sugar. When the vinegar is added to the fish, it has to be cold. Serve after 2-3 days.