In a large mixing bowl, lightly whisk together the milk and egg for the egg wash. In a separate large bowl, combine the panko crumbs, andouille and Creole seasoning, mixing well.

Evenly season the fillets on both sides with the kosher salt and pepper. One at a time, dip the fillets into the egg wash, shaking off any excess, then coat them with the panko mixture.

Heat ½ cup clarified butter in each of two heavy 10-inch skillets over me­dium-high heat until hot, about three minutes. Reduce the heat under each skillet to medium, and add three fillets to each skillet.

Cook the fillets until golden brown on both sides and just cooked through, about eight to 12 minutes total. The cooking time will vary according to the thickness of the fillets. To test for doneness, transfer one piece of the fish to a plate and insert the tip of a thin-bladed knife into the thickest part of the fillet for approximately 10 seconds. Remove the knife and lay the tip of the blade flat against the inside of your wrist. If the tip feels hot against your skin, the fish is done. 

Serve immediately.