To prepare the whiting, curl each fish around and secure the head and tail with a fine skewer.
On a large plate, mix the flour with the salt and black pepper. Coat the whiting in seasoned flour, then in beaten egg and finally in breadcrumbs, ensuring that each fish is completely and evenly covered.
Half-fill a deep frying pan with the oil and heat to 190°C, or until a cube of stale bread tossed in will turn golden in 20–30 seconds. Fry the whiting, one or two at a time, for 5 minutes, or until golden brown.
Remove the fish from the pan with a slotted spoon, drain well on paper towels and keep warm while frying the remaining fish. Arrange the whiting on a heated serving dish, garnish with the lemon wedges and parsley and serve with tartare sauce.
QUICK TARTARE SAUCE
To make a quick tartare sauce, blend together 2 tablespoons each of sour cream and mayonnaise with 1 teaspoon lemon juice, ½ teaspoon Dijon mustard, 1 tablespoon chopped capers and 4 finely chopped gherkins.