1- Take the tail of each whiting, wedge it between its teeth then insert a wooden pick to hold everything in place in the bottom incision or from the top sprinkle a few grains of sea salt a sprig of thyme and a bay leaf.
2- Prepare your butter
In a mixing bowl put your soft butter then with your whisk mix with your warm veal stock, salt lightly and grind pepper, then add your herbs mix well then make small rolls in parchment paper towards the freezer.
3- Start heating your oil which should be very hot (170°)
4- Meanwhile pour milk over each whiting then in a large mixing bowl filled with flour pass your fish through one by one and tapping gently plunge them each into the oil for 6 minutes of cooking then deep fry the parsley drain on absorbent paper. serve boiling hot with fried parsley and Colbert Butter cut into thick slices on the side.
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