Makes 4 servings and takes about 30 minutes to prepare.
Shred the sweet potato's, using the largest hole side of a hand grater. Make sure they are dry. Mix them with egg white, salt, pepper, chives and four tbs of flour.
Preheat a large non-stick skillet over a medium high heat. On electric stoves, that would be between a 6 and 7 out of 10 positions. You will know when your skillet is hot enough when a drop of water beads up and rolls across skillet and quickly evaporate. Add your oil to the skillet.
Dredge a Red Snapper filet lightly in a separate flour mixture. Take the fish filet and pat a handful of potato mixture onto each side. Do not gob it on. Make it the same thickness across each side of the filet. Quickly place in preheated skillet. When the side becomes crisp, turn the filet over and cook the other side. Total cooking time should be no more than 3 to 5 minutes per side. You are looking for a crisp potato coating similar to hashbrowns. Flip the sweet potato encrusted filet and cook the other side. Cook all filets until they are done.
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