Originally Posted by NJHomeChef
The basic recipie is you take a filet fish (Grey Sole is my favorite) and seperate it, and you let it soak in milk for a few hrs.
A few hours -- is that correct? My version of pan-fried, flour-dredged fish fillet (meuniere-style) is soaked in milk for 15 minutes only. No longer than 30 minutes. (And that's to remove any fishy smell.) I don't know if the length of soaking time has anything to do with your problem.
Also, you should pat the fish dry first before dredging in flour. Sounds like your fish is producing too much liquid/milk so the flour is not sticking. Also your heat may be too low and the flour gets too wet from the milk such that you are in effect steaming/simmering the flour and turning it gray instead of frying it golden brown.