Clean the whiting and cut it into pieces.

Place the flour in a shallow bowl.

Chop the parsley and set aside.

Heat plenty of oil in a skillet (enough to reach halfway up the thickness of the fish pieces).

Dredge each piece of fish in flour, coating all sides.

Fry each piece of whiting on both sides. If the pieces are thick, brown them on all four sides.

Once golden, place the fried fish on a plate lined with paper towels to absorb excess oil.

The fried pieces are ready. Plate them and sprinkle with chopped parsley.