• 3–4 whiting
• 1 tablesp. flour
• salt and pepper
• egg

Wash, clean and dry the fish. Remove their skins and fasten the tail in the mouth with a small skewer. (The fishmonger will usually do this for you.) Season the flour with salt and pepper and coat the fish with it. Brush them over with egg, coat with breadcrumbs and fry in hot fat until nicely browned. Serve on a fish paper, garnished with sprigs of fresh or crisp-fried parsley.