Combine egg and milk in a shallow bowl, and whisk together.
Combine flour, salt, black pepper and cayenne pepper in another shallow bowl. In a third bowl, place crushed tortilla chips.
Dredge fillets in flour mixture, then egg mixture, then crushed chips, coating well.
Brown fillets in vegetable oil over medium-high heat, presentation side down, for 3 to 4 minutes.
Turn fillets, and cook 3 to 4 more minutes or until done.
Serve with Pineapple Salsa.
Pineapple Salsa:
Combine all ingredients in a bowl, and chill before serving.