Place milk in a shallow bowl. Dip fillets in milk and drain off excess. Lightly salt and pepper, then dredge in flour.
Heat oil over medium-high heat. Add 3 tablespoons butter and heat to 350° – 375° F. Cook fillets until golden, about 5 to six minutes. Flip over and repeat, cooking until done. Remove to a warm platter.
Wipe the pan clean with a paper towel. Melt remaining 3 tablespoons butter, shaking the pan until butter foams and turns slightly brown. Add garlic and sauté lightly. Do not allow it to get dark or to burn. Add lemon juice and drizzle over fish.
Contributed by Joyce Taylor