Cut 2 Russet Potatoes into ¼" fries and pat dry. Place fries on prepared baking sheet and toss with 4 tsp. olive oil, 1 tsp. Potato Spice Seasoning, and a pinch of pepper. Spread into a single layer. Roast in hot oven (425°F) until lightly browned, 25-30 minutes, tossing once halfway through.

Mince half of the 3 ¼ oz. Dill Pickle Slices (only half are used). Halve 1 Lemon lengthwise. Cut one half into wedges and juice the other half. Combine minced pickles, 1 tsp. lemon juice, 2 oz. Light Sour Cream, 1.76 oz. Mayonnaise, 4 oz. Dijon Mustard, and a pinch of salt and pepper in a mixing bowl. Set aside.

Pat 10 oz. Yellowtail Portions dry. Place yellowtail on a clean cutting board, skin-side down. Cut each filet into four equally-sized pieces. Season all over with ¼ tsp. salt and a pinch of pepper.

Line a plate with a paper towel. Place a large non-stick pan over medium-high heat and add 6 fl. oz. Canola Oil. Let heat for 3 minutes. While oil heats, combine ⅓ cup Tempura Mix and ½ cup water in another mixing bowl. Stir until a thick batter forms, like a pancake batter. (If too thick, add additional water, 1 Tbsp. at a time.) Add yellowtail pieces to bowl with batter and coat evenly.

Test canola oil temperature with a pinch of tempura batter—it should sizzle gently. Working in batches if necessary, add battered yellowtail to hot oil and fry until fish is golden all over and reaches a minimum internal temperature of 145°F, 3-4 minutes per side, flipping gently. Remove from the burner and transfer to towel-lined plate. Plate dish, adding roasted fries and squeezing lemon wedges over yellowtail to taste. Serve Dijon tartar sauce on the side for dipping.