Pat fillets dry; season with salt and pepper. Pour flour into shallow bowl. In separate shallow bowl, whisk egg with cream. In large nonstick skillet, heat oil over medium-high heat.
Using tongs, dip fillets into flour, gently shaking off excess; dip into egg mixture, letting excess drip off. Fry until golden and crisp on both sides and fish flakes easily when tested, about 8 minutes.
Squeeze lemon over top; sprinkle with paprika then parsley.
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|Serving Size: 1 Serving (159g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 55 (31%)|
|Amt Per Serving||% DV|
|Total Fat 6.1g||8 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 64.6mg||20 %|
|Sodium 84.5mg||3 %|
|Potassium 432.5mg||11 %|
|Total Carbohydrate 9.2g||3 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 7.5g|
|Protein 22.7g||32 %|
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Calories per serving: 180
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