Sprinkle fillets on both sides with salt and pepper to taste.
Sprinkle chives evenly over one side of half the fillets.
Top each chive covered fillet with another.
Secure with toothpicks, if necessary.
Dip fillet sandwiches into beaten egg carefully; coat with chips.
Melt butter in large frying pan until bubbly.
Add fillets; saute over medium heat for 6 minutes on each side or until golden brown and crisp on outside and flaky at center.
Turn only once.
Serve with lemon slices.