In a bowl, pour milk and dip your fish until it is well coated.
In a shallow dish, mix the flour, salt and pepper; then dredge the milk-soaked fish fillets on this mixture.
Heat the oil in a large frying pan over medium heat. Once hot, place your fish in the pan, skin side up.
Fry for about 5-7 minutes or until cooked through; then flip over and fry for another 5 to 7 minutes or until cooked through but not so long that the skin starts to burn. The fish should be nicely browned on both sides.
Transfer the fish to a plate and let it rest for about 5 minutes.
Serving Suggestions: Serve with lemon or lime wedges and fresh parsley, if you like.