2 Pound (3/4 To 1 Inch Thick, Four Tilefish Steaks)
2⁄3 Cup (10.67 tbs) (Fine)
1⁄4 Cup (4 tbs)
1 In a bowl, combine the flour, salt and pepper. Dredge the fish lightly in the seasoned flour.
2 In a shallow bowl, combine the breadcrumbs and sesame seeds. In another shallow bowl, beat the egg with the milk until blended.
3 Dip the fish into the egg mixture, then into the breadcrumb mixture, turning to coat the fish completely.
4 In a large skillet, melt the butter in the oil over medium-high heat. When the butter and oil are hot but not smoking, add the fish steaks and cook them until golden brown, about 5 minutes on each side.