Ingredients
- 2 Tbsp flour
- 1 tsp lemon pepper seasoning
- 1 c Panko breadcrumbs
- 1 egg
- 4 tilapia or other white fish fillets
- 4 Tbsp oil for frying (Peanut, grapeseed, canola, safflower, sunflower, or other oil with a high smoke point)
Lemon Cream Sauce
- 3 Tbsp butter
- 2 Tbsp flour
- 1 1/2 c milk
- 1/4 tsp onion powder
- 1/4 tsp sugar
- Salt and pepper to taste
- fresh lemon juice from 1/2 lemon (add the zest from the lemon as well if you want more lemon flavor)
Instructions
- Mix flour and seasoning together on a plate or shallow dish.
- In bowl, beat egg with a fork or whisk.
- Place the bread crumbs on second plate or dish.
- Coat fish with flour mixture, dip into egg, then coat well with breadcrumbs.
- Heat the oil in a large skillet.
- Add fish fillets, and cook about 3 minutes on each side until golden brown.
Lemon Cream Sauce
- On low heat, melt butter in saucepan.
- Quickly stir in the flour.
- Stir until bubbly and creamy.
- Whisk in the milk slowly, and continue whisking so that no lumps are visible.
- Stir in the onion powder and sugar.
- On medium heat, continue stirring until sauce has thickened.
- Remove from heat and squeeze in the fresh lemon juice. Stir well.
Notes
Fish should flake easily with a fork. Be careful not to overcook.