Pan-Sauteed Whiting - serves 4

4 whole whitings, about 3/4 pound each
Salt and ground pepper to taste
1/2 cup flour
1/4 tsp paprika
3 tbsp butter
2 tbsp oil
1 lemon
1 tbsp chopped parsley

Rinse the whitings inside and out, pat dry, and sprinkle with salt and pepper. Mix the flour and paprika, dust the fish with it, and shake off excess.
In a large skillet heat 2 tbsp of butter and the oil until the foam subside, add the fish and brown on both sides. Lower the heat and cover, cooking about 12 minutes or until the flesh is opaque around the rib cage.
Remove to a warm platter. Squeeze half the lemon into the pan, add the remaining butter, and cook 1 minute more, scraping up the bits from the pan . Pour over the fish and garnish with parsley and the remaining lemon cut in wedges.