Tap dry the Merluzzi with paper towels
Dip the Merluzzi in flour
Fry them in hot oil. Once the flour turns deep golden... they are done.
Let the merluzzi cool off.
In a small bowl, put 1/2 cup of wine vinegar, fresh chopped mint and fresh chopped garlic.
Pour the vinegar over the Merluzzi, cover and store in the refrigerator for 24 hours. From time to time turn them so that the vinegar will be absorbed evenly by all the Merluzzi.