Beat egg with salt and pepper in a shallow dish. Set aside.
Pour plantain crumbs into other shallow dish.
Rinse fillets and pat them dry. Dip fillets in crumbs, then in egg and then again in crumbs. Set aside.
Pour oil in skillet and heat over medium flame. Carefully, slip fish into hot oil. Saute 4 minutes on one side before slowly turning them over and browning on the other side.
Remove fillets with spatula and drain on paper towels.
Serve hot or at room temperature.
Recipe by My Judy the Foodie at https://www.myjudythefoodie.com/2016/04/red-snapper-fillets-2/