Baked Fillet of Fish

I bought a pack of fish fillets last night and was planning to fry it for lunch. But I remembered the hardened bread rolls sitting in the pantry and thought of making use of it. The bread rolls were accidently forgotten inside the oven when I had them "warmed-up" for breakfast two weeks ago. We went out that day and when I remembered to take them out the following morning they're hard as rocks.
I made fresh breadcrumbs by putting the bread rolls into a big ziploc bag and pounded them w/ an empty bottle (have no rolling pin in the kitchen yet).
So, I finally used the "forlorn" bread rolls in the pantry for today's lunch.

Baked fish fillet with mayo-salsa dip

Baked Fish Fillet

Fish fillets (any firm-fleshed fish will do)
½ c. milk
All purpose flour
Breadcrumbs
2 eggs, well beaten
4-6 cloves of garlic, peeled and minced
¼ cooking oil
Butter

Dip/Sauce

1 c. mayonnaise
½ c. salsa
1 hard boiled egg, peeled and chopped finely
Salt
Pepper
Sugar

Check fillets for any remaining bones (tinik). Season fish with salt and pepper then marinate in milk for at least 20 min. Put flour, breadcrumbs and eggs in separate plates and sprinkle each w/ a dash of salt. Dredge fish in flour, dip in egg and then coat with breadcrumbs. Continue process w/ the rest of the fillets.

Heat pan in stove top. Put oil and ½ stick of butter. Set flame to medium low so that the butter will not burn. Brown the fillets. Each side of the fillet will take at least 3-5 minutes to become golden brown. Transfer browned fillets into a baking dish/pan. Place fish side-by-side and put a dullop (1/2 tsp) of butter on top of each fillet. Sprinkle w/ garlic. Continue cooking in 375 degree oven for 10-20 min. depending on the thickness of the fillet. Serve with dip.

Dip/Sauce

Combine mayonnaise, salsa and hard boiled egg. Season w/ salt, pepper and sugar. Mix. Pour over fish upon serving or put on the side as dip.