Clean the whiting by removing the heads, guts, and bones. Rinse with cold water and pat dry with paper towels.

Place the flour on a plate and beat the egg in a bowl with a pinch of salt.

Dredge each whiting in flour, then dip in the beaten egg. Fry them in a skillet with oil.

When done, place them on paper towels to drain. Serve with lemon.