Mix eggs and half & half together. Dredge fish through flour and place in egg mixture. Heat non-stick skillet to medium and coat bottom with a little oil. Place fish in pan and flip when brown (about two minutes). Cook other side until done. Plate and top with sauce.
Lemon-Garlic Butter Preparation:
Reduce first six ingredients by half in sauce pan. Make roux with 1 tablespoon flour and 1 tablespoon butter. Add reduced mixture to roux and incorporate together well with heat on low. Whisk in butter 2 tablespoons at a time. Add lemon juice, salt and white pepper. Use a little clam stock to thin if too thick.