2/3 lb. fish fillets (see note on fish)
1/3 cup flour
1/4 cup milk
1 tsp. garlic granules
1 tsp. black pepper
1 Tbsp. vegetable oil
1 Tbsp. butter (can be replaced with more oil)
Check fish for bones (pull out with needle nosed pliers) and large pieces of skin (slice off with a knife – little pieces can be ignored). Pour milk into a shallow bowl or plate. Put flour on another plate and mix in garlic and pepper.
Heat a large, heavy skillet over medium heat. (Cast iron is ideal.) Put oil and butter in pan. Dip fillets in milk, then in flour. Shake off excess flour and place fish in hot pan. Repeat with other fillets. Cook until brown on one side, about 2 minutes. Turn and cook another 2 minutes.
Thin sole fillets will be done after 4 minutes. For thicker fillets, insert a knife into the thickest part of the fillet and peek at the insides. The flesh should be opaque, and should flake easily, but not fall apart. Serve at once, with lemon wedges and/or tartar sauce if desired.