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1
Place the shredded potato in a towel and squeeze as much of the liquid out as you can.
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2
Place in a rimmed dish and toss together with the parmesan and the chives.
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3
In a second dish, combine the flour, salt and pepper.
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4
In a third dish, whisk together the eggs.
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5
Preheat 1 tablespoon oil and 1 tablespoon butter in a large non-stick skillet over medium high heat.
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6
When its good and hot, dredge the tilapia into the flour mixture (being sure to thoroughly coat it) and shake off excess.
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7
Next, dunk into the egg wash. Last, place a thin layer (about 1/4) of the shredded potato into the hot pan, trying to match the size of the fish fillet as best as possible.
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8
Place dredged and egg-washed fish on top of the potato.
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9
Cook for about 4 minutes (it should have a nice golden crust), and then lift fish with a spatula.
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10
While holding fish with the spatula, add the remaining butter and oil (if needed).
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11
Once its good and hot, add another thin layer of the shredded potato mixture to the pan (again matching the size of your fish fillet).
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12
Carefully flip the fish onto the new bed of shredded potato and allow to finish cooking (about 4-6 minutes depending on fish size).
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13
Once golden on both sides, remove from pan and allow to rest for 2 minutes before serving (allowing the heat to finish the last bit of cooking).
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14
Garnish with fresh lemon juice, chives, and parmesan cheese.
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15
Delicious.
