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 until lightly browned, 25-30 minutes, tossing once halfway through. While fries roast, continue recipe.

Mince half the 3 ¼ oz. Dill Pickle Slices. 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, ¼ 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. Don't worry, skin is edible.

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, 3 minutes. While oil heats, combine ½ 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, until desired consistency is reached. Add yellowtail pieces to bowl with batter and coat evenly.

Test canola oil temperature by adding a pinch of tempura batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat. Working in batches if necessary, add yellowtail to hot oil and fry until fish is golden all over and reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side, flipping gently. Remove from burner. Transfer to towel-lined plate. Plate dish as pictured, squeezing lemon wedges over yellowtail to taste. Serve Dijon tartar sauce on the side for dipping. Bon appétit!