Cut potatoes into paper-thin slices. Combine potato and water to cover in large bowl; set aside.
Combine cornbread mix, garlic powder and thyme in shallow dish; set aside.
Drain potato well. Pour oil to depth of 1 1/2 inches into heavy skillet; heat to 375°F. Fry potatoes, in batches, 2 to 3 minutes or until golden. Drain on paper towels; sprinkle with salt and pepper to taste.
Dip fish in buttermilk. Sprinkle with salt and peppers; dredge in cornmeal mixture. Fry fish 2 fillets at a time, 2 to 3 minutes or until fillets float and are golden brown. Drain on paper towels and serve with chips.
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