For the sauce, remove the soft inside of the buns, drizzle with the vinegar and infuse. Put the marinated bread in a mixing bowl. Remove the garlic from the skin, press it through the garlic press to the bread. Rinse the kitchen herbs, shake off the water, chop the leaves coarsely and add to the mixing bowl.
Prepare everything in short intervals with the blender to a fine paste. Now, with the whisk, gradually fold in the olive oil. Season the sauce with salt and freshly ground pepper and leave to cool.
For frying, gut and scale the larger fish. Cut heads and fins into small pieces (in Italy, small fish are left whole). Rinse fish inside and out under cold running water and pat dry with paper towels. Also rinse and dry squid. Depending on size, cut tentacles (tentacles) whole or into pieces, cut pouches into rings. Remove shrimp from shells, but leave tails on. Remove gut strings, then briefly rinse and dry shrimp.
Heat oil in deep fryer or possibly a saucepan until a wooden stick held in it raises bubbles. Turn the fish, squid and shrimp lightly in flour to the other side and gradually fry in batches until golden brown in oil. Remove from oil with slotted spoon and drain on paper towels, place on heated plate and sprinkle lightly with salt.
Rinse lemon, quarter and add to de
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