Things You'll Need

Instructions

1

Set a heavy-bottomed skillet on a burner set to medium-high and let it heat while you dredge the fish fillets.
2

Whisk together eggs and milk in a shallow bowl. In general, use 1 to 2 eggs and up to 1/4 cup milk for about four fish fillets.
3

Set up two bowls for the dredging ingredients -- one of flour and one of breadcrumbs. Place the flour on one side of the egg-milk mixture and breadcrumbs on the other side.
4

Dredge the first fish fillet through the flour, then dip it in the egg-milk mixture. Hold it over the dipping bowl briefly so that the excess liquid drips back into the bowl. Finish by pressing both sides of the fish into the bread crumbs.
5

Repeat with the remaining fish fillets and set the breaded fillets on a wire rack after dredging. This prevents the bread crumbs from rubbing off on a solid surface before the fillets go into the pan.
6

Add a few spoonfuls each of vegetable oil and butter to the hot pan. Add more if the amount does not look like the combined fats will reach to half the height of the fish fillets.
7

Set the fillets into the hot oil and lower the heat to medium once the crumbs darken. Flip the fish after three to four minutes, and fry an additional three to four minutes.
8

Remove the fillets from the pan when they are golden brown and have reached an internal temperature of 145 degrees Fahrenheit.