Add breadcrumbs to a shallow bowl.
In another shallow bowl, whisk together eggs and milk until combined.
Cut fish fillet into thin strips.
Dredge a strip of fish in the egg mixture to coat.
Transfer to breadcrumbs and cover completely.
Repeat with remaining strips of fish and place them on a small sheet pan or plate.
Refrigerate until ready to cook (to help set the breadcrumbs).
Heat olive oil (or oil of your choice) in a skillet over medium-high heat.
Place fish in oil and cook on one side until lightly browned.
Gently flip the fish over and continue to cook until the other side is lightly browned and the internal temperature reaches 140 degrees F.
Transfer to a serving dish and serve immediately.
Store in an airtight container in the fridge for up to four days. Reheat in the oven at 350 degrees F for 10-15 minutes.