Thaw fish, if frozen. Separate fillets into 4 serving-size portions. Rinse and pat dry with paper towels. Measure the thickness of the fillets.
In shallow dish, combine flour, salt, and pepper. Roll fish in mixture to coat. In another dish, combine eggs and milk. Dip fish in milk mixture, then roll in bread crumbs.
In a heavy, large skillet, heat 1/2 inch of shortening over medium heat.
Fry fish, two at a time, in shortening for 3 to 4 minutes for 1/2-inch-thick fish or for 5 to 6 minutes for 1-inch-thick fish. Turn carefully. Fry until golden and fish flakes easily with a fork (3 to 4 minutes more for 1/2-inch-thick fish and 5 to 6 minutes more for 1-inch-thick fish). Drain on paper towels. Keep warm while frying remaining fish.* Makes 4 servings.
To keep fish warm while frying the remainder, place on an ovenproof platter in a 300 degree F oven.