Fillet the whitings with the skin left on in the same manner as indicated for filleting mackerel; divide them crosswise, and having trimmed the fillets, season them with pepper and salt, and a sprinkle of oil and vinegar; dip them in a little beaten white of egg; flour them well, and fry them crisp; and when done, dish them up on a napkin with fried parsley, and serve tomata, ravigotte, or piquante sauce, separately.