Next, heat a large skillet with your preferred cooking oil — peanut, canola, vegetable, whatever. Shoot for a 350- to 375-degree temperature and now you're ready to rock. Take the fillets, soaking in the cold milk, and put them in the dry mix, covering them completely. Lay the fillets evenly on a paper plate until you have enough covered to fill your skillet. Then, place all the fillets in the pan of hot oil at the same time and let them get cookin' for about four minutes. When the fillets start to curl and become golden brown on the edges, flip them over and let them cook for another three minutes. Remove the fillets and drain them on a bed of paper towels. Repeat the process until they are all cooked, layering paper towels between each panful of fillets.