This can be served with a crisp salad or add some asparagus to
the pan while you cook the whiting.
200 gmfresh soft fine white breadcrumbs, seasoned to taste3eggs, lightly whisked150 gmbutter, coarsely chopped8whiting fillets (about 55gm each)Ravigote sauce2golden shallots, finely chopped1 tbspcapers in vinegar, coarsely chopped1 cupfinely chopped flat-leaf parsleyJuiceof 1 lemon, or to taste, plus lemon wedges to serve2 tbspextra-virgin olive oil
Place breadcrumbs and eggs in separate bowls. Heat half the butter in a non-stick frying pan over medium heat. While it melts, dip whiting fillets first in egg, then breadcrumbs. In batches, gently place fillets in pan and cook, turning occasionally, until golden and cooked through (5-6 minutes). Drain on absorbent paper and keep warm in a low oven.
For ravigote sauce, combine ingredients in a bowl, season to taste and stir. Serve spooned over whiting fillets with asparagus or salad to the side and lemon for squeezing.