Ingredients:
1/4 cup vegetable or peanut oil
1 pound tilapia fillets
1/2 cup flour
1/2 cup milk, plus additional milk for soaking fillets
1 egg
1-1/2 cups plain bread crumbs or panko (Japanese bread crumbs)

Directions:
Thaw the tilapia in a shallow bowl, covering with 1/2 and 1/2 mixture of water and milk. Meanwhile, prepare three bowls: Bowl #1 with the flour; Bowl #2 with the egg (beaten) and ½ cup milk; and Bowl #3 with the bread crumbs or panko. Panko are Japanese bread crumbs, available in most major markets and Oriental food stores. They produce a much more elegant and crunchier breading than normal bread crumbs. Use medium heat to warm the oil in a heavy skillet until shimmering (but not smoking). Remove the fillets from the liquid and pat dry with paper towels. Dredge each fillet in the bowls in the order stated, shaking off excess flour, egg mixture and breading. Carefully place the fillets in the skillet without crowding, frying in two batches if necessary. Watch them fry undisturbed until you can see a golden brown edge. Turn once and wait until they are fully cooked—they will move easily with the touch of a spatula and almost float. Remove to a plate with paper towels to absorb excess oil. Serve with peach slices and try squeezing a wedge of orange over the fish instead of the traditional lemon. They make a great treat the day after Thanksgiving!