Pour about ⅛ inch of vegetable oil into a large cast iron or heavy frying pan. Set over medium-high heat. You want the surface of the oil to look gently shimmery, not smoking. If it starts to smoke, lower the heat and give it a minute.

Place 3 shallow bowls on the counter. In the first, whisk together the flour, salt, and pepper until light and even. In the second, beat the eggs with the milk until smooth and slightly runny. In the third, add the Italian seasoned breadcrumbs and fluff them with a fork so they stay loose.

Pat the pickerel fillets dry. Dredge each fillet in the flour mixture and tap off any extra. Dip into the egg mixture, letting excess drip back into the bowl so the layer stays thin. Press both sides into the breadcrumbs until fully coated. The surface should look evenly covered, with no thick clumps.

Carefully lay 4 fillets in the hot oil, leaving space between them. They should sizzle gently as they hit the pan. Cook for 5 to 7 minutes per side, turning once with a flat spatula so the coating stays intact. The crust should turn a deep golden color and feel firm when nudged with the spatula.

Transfer the fried fillets to a plate lined with paper towels to drain any extra oil. Serve right away while hot, with tartare sauce and capers on the side for brightness.