Pan-Fried Fish with Creamy Lemon Sauce
Green Beans and Garlic-Herb Potato Wedges
Ingredients
- 2 lb frozen tilapia fillets
- ½ cup all-purpose flour
- 1 tsp garlic powder
- 2 large eggs
- 1 cup panko breadcrumbs
- 1 cup shredded Parmesan cheese
- ¾ cup vegetable oil
- 1 cup mayonnaise
- 1 Tbsp Dijon mustard
- 1 Tbsp fresh lemon juice
- 1 tsp prepared horseradish
Instructions
- Season fish lightly with salt and pepper. Whisk together flour and garlic powder in a shallow bowl. Whisk eggs lightly in a second shallow bowl. Stir together panko and cheese in a third shallow bowl.
- Dredge fish in flour mixture, shaking off excess. Dip in egg, and dredge in panko mixture, pressing gently to adhere.
- Cook fish in hot oil in a large skillet over medium-high heat 2 to 3 minutes per side or until fish flakes with a fork.
- Stir together mayonnaise, mustard, lemon juice, and horseradish. Serve with fish.
Side Dish Ingredients
- 1 lb green beans, trimmed
- 2 Tbsp olive oil
- 1 tsp lemon zest
- 1 Tbsp fresh lemon juice
- 1 (32-oz) pkg frozen garlic-and-herb potato wedges
Side Dish Instructions
- Sauté green beans in hot oil in a large skillet 5 to 7 minutes or until crisp-tender. Stir in lemon zest and juice; season with salt and pepper to taste.
- Cook potato wedges according to package directions.
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