Clean the fish of scales, eviscerate and cut off the head. Made a few notches on the thicker side of the fish, then season the fish with sea salt and freshly ground pepper and massage them well to enter the notches.
Mix the two types of flour and roll the fish through it to cover all the parts well, then gently shake off the excess flour.
In a non-stick pan, heat the sunflower oil and the butter, after which when it is quite hot put to fry the fish.
Fry two fish at once, at medium temperature, 3-4 minutes and turn them on the other side.
Fry them for about 3-4 minutes on the other side until they got a golden colour and are crispy on the outside and then take them out. Continue with the other two fish.
Put the garlic cloves and a quarter of a teaspoon of sea salt in a mortar.
Crush well with the pestle and gradually adding the sunflower oil and freshly ground pepper mix until you get a garlic paste.
Add the lemon juice and the water to get a slightly more fluid consistency and then I pour the sauce into a serving bowl.
This recipe can be made with almost any kind of freshwater fish.Instead of sunflower oil you can use extra virgin olive oil.