I tried my hand at fried whiting, a dish that transported me straight into the heart of a Victorian kitchen. I found the process of preparing the fish to be meticulous and delightful. The instructions to brush the fish with egg, dredge with flour, and coat with breadcrumbs were clear and satisfying to follow. The one thing that surprised me was how the skewer holding the tail in the mouth kept the fish from curling up in the hot lard, ensuring an even crisp. It was a clever trick that I hadn't considered before. This recipe is perfect for the modern home cook who enjoys a touch of nostalgia and isn't afraid to get their hands a little messy. The resulting fish was golden and crispy, with a delightful crunch that belied its simple preparation. Served with a side of shrimp sauce and melted butter, it made for a elegant yet comforting weeknight meal.