Heat the Vegetable oil in a large pot to 350°.
While the oil is heating, peel the potatoes, and using a mandolin or the
shredder blade of a food processor, shred the potato.
Fry shredded potato till crisp, and drain on paper towels.
In a food processor combine the bread crumbs, fried sweet potato, and cinnamon.
Pour onto a large plate or shallow bowl, and set aside.
In another small bowl, combine the honey, lemon juice and
thyme. Mix well and set aside.
Whisk eggs and milk together in a medium size bowl. Place
flour in a shallow bowl or large plate. Heat the butter and olive oil in a
large skillet over medium heat. Season flounder filets lightly with salt and
pepper, and when skillet is hot, dredge the filets one at a time in the flour,
then egg-wash, then into the sweet potato mixture. Make sure the fillets are
coated well, and shake off any excess. Pan-fry the filets for about two to
three minutes per side depending on thickness. Fish will flake easily with a
fork when done.