Tilapia with lemon cream sauce and baby red pan fried potatoes

Main Dish
2 servings
20 min
25 min
Very Easy


Number of serving: 2
2 tablespoons flour

1 teaspoon lemon-pepper seasoning

1 cup Panko bread Crumbs

1 egg

4 tilapia or other white fish fillets

4 tablespoons vegetable or olive oil for frying


3 Tablespoons butter

2 Tablespoons flour

1 1/2 cups milk

1/4 teaspoon onion powder

1/4 teaspoon sugar

Salt and pepper to taste

1/2 lemon - squeeze into sauce when done, and stir.


  • On plate, mix flour and seasoning. On second plate, place bread crumbs. In bowl, beat egg with a fork. Coat fish with flour mixture. Dip into egg then coat well with bread crumbs. In a large skillet, heat oil. Add fish fillets, and cook about 3 minutes on one side until golden brown, then flip to other side for about 3 minutes more. Fish should flake easily with a fork. Don't overcook!
    On low heat - Melt butter in saucepan, and quickly stir in flour. Stir until bubbly and creamy. Whisk in the milk slowly, and continue whisking so that no lumps are visible. On medium heat, continue stirring until sauce has thickened. Squeeze in the fresh lemon juice, and stir well. (Don't use bottled lemon juice)
  • Baby Red Pan Fried Potatoes:
    Step 1: Dig new potatoes from your garden. Dig extra - enough for two dinners. Step 2: Wash, but do not peel. Step 3: Cut potatoes in half or thirds if potatoes are larger in size. Step 4: Bring large pot of water to a boil. Step 5: Boil new potatoes just until fork tender. First night: East with lots of butter, salt and pepper. Second night: In a mixture of olive oil and butter, pan fry the left-over potatoes. Season them with Salt, pepper and anything else you would like. If you use butter alone, it will burn!


TILAPIA with Lemon Cream Sauce and Baby Red Pan fried potatoes, photo 1
TILAPIA with Lemon Cream Sauce and Baby Red Pan fried potatoes, photo 2


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