Rinse fish in cold water; pat dry. Cut fish into 2-inch squares. Roll each piece in breadcrumbs.
Combine eggs and milk in a medium mixing bowl. Dip each fish square into egg mixture. Roll in breadcrumbs again, and sprinkle with salt and pepper.
Heat lard in a large skillet to 350°; add trout nuggets, and fry 3 to 4 minutes or until golden brown, turning once. (When done, fish should flake easily when tested with a fork.) Drain well on paper towels.
Place trout nuggets on a warm serving platter. Serve immediately with tartar sauce.