2 lbs. fish
1/4 c. evaporated milk (may use 1/2 c. whole milk)
1/4 c. water
2 tsp. salt
2 c. fine, dry bread crumbs (DO NOT SUBSTITUTE)
Salad oil

Use clean, small, whole fish fillets or thick steaks. Bake small steaks and small fillets whole. Have steaks 3/4-inch thick. Cut large fillets into serving portions. Dip fish in mixture of evaporated milk, water and salt, then into bread crumbs until thickly coated. Place in oiled, shallow baking pan; drizzle each piece lightly with oil. Allow 2 tablespoons oil for all fish. Heat the oven very HOT (500 to 600 degrees). Put fish into oven, uncovered. Bake 10 minutes. Do not add water or turn fish while baking. When done, fish will be brown and dry on outside, tender and juice on inside. Remove to hot platter, using pancake turner. Garnish with parsley and overlapping slices of cucumber or lemon. Serve at once. Makes 5 servings.