Fried Whiting

• 4-6 whiting
• milk
• salt and freshly ground black pepper
• flour
• 2</

Have whiting cleaned and skinned. Make a slit down the back of each fish on either side of the backbone to make a pocket. Snip off bone at each end with scissors and carefully lift it out. Dip fish in milk seasoned to taste with salt and freshly ground black pepper; then in flour; then in beaten egg, and finally in breadcrumbs, pressing the breadcrumbs on evenly with a spatula to give the fish