Combine the breadcrumbs and soup mix on a large sheet of waxed paper.

Beat the egg and milk and place in a shallow dish.

Coat the fish fillets on both sides by dipping into the breadcrumb mixture, then into the egg mixture.

Coat again with the breadcrumb mixture.

Refrigerate the fish for 5-10 minutes.

Heat the butter in a large frying pan over a moderate heat.

Add the fish fillets and cook for approximately 6 minutes. Turn once.

Serve with mashed potatoes or potato chips and vegetables.

Alternatively, serve in a hamburger bun with salad vegetables.