This works well with Smelt and smaller Whitefish,Herring or Sardines.
1 Quart white vinegar
6 garlic cloves, mashed
4 bay leafs
12 black peppercorns
1 tbls paprika
Blend ingredients & bring to a boil.

Clean & wash fish then pat dry.
Salt & pepper fish to taste then dredge in flour.
Fry fish till done & place in bowl. Cover with pickling mixture and refrigerate at least 8 hours or at least as long as you can stand it before testing. I and guests have eaten the whole batch before they got cold.
Keep refigerated.
I sometimes add the juice from a jar of bread & butter pickles to the pickling mixture. Pre mixed pickling spices work well also! Enjoy!