Pat the fish fillets dry with paper towels and season both sides with salt and pepper.
Set up a breading station: Place the flour in one shallow dish, whisk the eggs in a second dish, and place the breadcrumbs in a third dish.
Dredge each fish fillet in flour, shaking off excess, then dip in the beaten eggs, and finally coat with breadcrumbs, pressing gently to adhere.
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the breaded fish fillets in batches, cooking for about 3-4 minutes per side or until golden brown and cooked through. Remove and place on a paper towel-lined plate to drain excess oil.
In a separate saucepan, combine the heavy cream, Dijon mustard, lemon juice, dill, garlic powder, and onion powder. Heat over medium-low, stirring occasionally, until the sauce is warmed through and slightly thickened, about 5 minutes.
Serve the crisp fish fillets drizzled with the luscious cream sauce.
Notes
For a healthier option, bake the breaded fish fillets at 400°F for 15-20 minutes, flipping halfway through, instead of frying.
Add sautéed spinach or steamed broccoli to the plate for a colorful and nutritious side dish.