Cream the butter and mix it with the parsley, lemon, juice, salt and pepper. Roll the butter into a log and wrap it in wax paper or plastic wrap. Refrigerate. Clean the whiting and trim the tails straight across but do not gut them. To bone the whiting, lay it flat on a work surface with the tail toward you. Using a sharp filleting knife with a thin flexible blade, make a shallow incision down the length of both sides of the backbone. Holding the blade against one side of the backbone, insert the blade down into the body, being careful not to pierce the skin of the stomach. Working from head to tail, slide the blade along the rib bones to lift the flesh. Do not cut through the head or tail end of the fish. Turn the fish over and repeat the process on the other side. To remove the backbone, cut it twice, just behind the head and as close to the tail as possible. Pull out the backbone and the entrails. Rinse the fish inside and out under cold running water. Dry well with paper towels. Season inside with salt and pepper. Heat the oil to 375F in 2 large skillets. The oil must be at least 2 inches deep. Preheat the oven to 200F. Use the flat side of a large knife to gently open out and flatten each fish. Dip both sides into bread crumbs, gently pressing each fish to make sure that the bread crumbs stick well and to ensure that the fish will lie open while it cooks. Fry the fish, two at a time, until golden brown, 7 to 8 minutes. Drain on paper towels and keep hot in the oven with the door ajar until all the fish are cooked. Before serving slice the butter log into 6 discs and place one disc on each fish.
