Rinse and pat the gutted and descaled whitefish well, lightly score both backsides 2 to 3 times.
Season with salt, pepper and a few drops of juice of a lemon and Worcestershire sauce and stand for an hour.
Turn on top in a little beer on the other side, dust with flour.
Cook only briefly, then turn down the flame. Serve with boiled potatoes. If more sauce is desired, it should be prepared separately and served warm in a sauce pan.
Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!
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