Cut the fillets into serving size pieces. Soak all the fish in 1 cup (or more) of milk for 1 hour. Mix the cornmeal, breadcrumbs, and seasoning together. Drain the fish and dredge in flour. Lightly beat eggs and combine with 1 cup milk. Dip the fish pieces into the egg-milk mixture. Cover the pieces with the cornmeal mixture. Pan fry a few pieces at a time, turning once, until each side is golden brown. Keep fried pieces in a warm oven until all are fried and ready to serve.