Sweet potato-crusted fish
         1 pound fish fillets, skinned  
         1/2 cup flour
         2 small or 1 large sweet potato, peeled 
         salt and pepper
         1 egg                    
         2 tablespoons vegetable oil
         
            Place the flour on a shallow pan or plate.
            Beat egg with a whisk in a bowl with a tablespoon of water.
            With a box grater, grate the sweet potatoes on the large holes and
           place in a shallow pan or plate.
            Heat oil in a skillet over medium heat. When oil is hot, dredge each 
           fillet in the flour, then dip in the egg. Dredge in sweet potato. Pat the
            potato onto the fish and season wilh salt arid pepper.
            Place fillets one at a time into the heated oil and let cook until the                 
            sweet potato crust is golden brown. Flip the fish and season again.                 
           Let cook until golden and lightly crispy. Total cooking time will be 5             
            to 7 minutes, depending on the thickness of the fillet.
            Remove fish from pan and serve. Serves two.