Heat canola oil in a large, ovenproof frypan over high heat until it begins to smoke. Season whiting to taste with salt and pepper. Coat with flour and shake off the excess. Sear the whiting until golden brown on both sides, about 1 minute per side. Pour excess oil from frypan then place into preheated oven, and bake until flakey, 7 to 8 minutes.
When cooked, remove fish from frypan and keep warm. Melt 2 tablespoons butter in the pan, stir in eschalots and cook over medium heat until they turn translucent, about 1 minute. Add the ham, drained raisins, capers and pine nuts; continue cooking for another minute. Pour in Calvados and cook until reduced by half. Add the chicken stock, increase heat to high, and boil until 1/4 of the stock has evaporated.
Remove the frypan from the heat and quickly whisk in 125g butter until dissolved. Whisk in the parsley and thyme; season to taste with salt. To serve, arrange fish on a warmed serving platter or individual plates and pour the sauce over. Serve immediately.