Clean the small fish well and rub dry, clean and cut the squid, cut the gilthead fillet into strips. Season all parts with salt and pepper, then roll in flour.
Finish frying the fish in the hot frying fat and drain on kitchen paper.
Mix the mayo with the yogurt and herbs, season with salt and freshly ground pepper.
Spread out plates with lettuce leaves, decorate each with half a lemon, place the fried fish on top and bring to the table with the dip.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!
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