In a shallow bowl soak the fillets in the milk for 15 minutes. In another shallow bowl toss together the flour, spice mixture, and salt. In a large skillet heat the oil until it is just smoking. Dust the fillets with the flour mixture, shaking off the excess and add them to the pan, skinned side up. Saute for 2 minutes on each side or until just cooked through. Serve with lemon wedges.
Recipe courtesy of Gourmet Magazine