Jaknik the best way to go about the egg/milk mixture without making a giant mess is to get only one hand wet. Put the filet in the milk/egg and put it in the crumbs/breading but only touch the breading with the other hand. You put some on top and then you can touch the filet and not get what some chefs/cooks/people call "club hand." After each piece of breaded put it on a tray until all the breadding part is done.|
If you're getting a lot of burnt taste you probably have too much breading (you have to sorta shake off the excess, without breaking the filet of course, before frying.) Depending on the type of pan used (being I mentioned my Grandma's cooking method, she used cast iron) you might have to wipe out the oil after 1 or 2 batches also.. in case there's breading that's burned in your pan.
Everyone's got their own favorite methods, I'm surprised there aren't more responses.
Even a BAD day of fishing is better than a good day of work; paydays excluded!
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