Sweet Potato Flounder with Lemon-Thyme Honey

  • 4 Flounder Filets
  • 2 cups Panko Bread Crumbs
  • 1 Cup Flour
  • ¼ Cup Milk
  • 4 Tablespoons Lemon Juice
  • 4 Cups Vegetable Oil
  • 2 Tablespoons Olive Oil
  • 1 Pound Sweet Potatoes
  • ¼ Teaspoon Ground Cinnamon
  • 2 Eggs
  • ½ Cup Honey
  • 2 Teaspoons Thyme
  • 4 Tablespoons Butter

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.

Serves 4