Panko Crusted Tilapia with Paprika Sweet Potato Fries

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• 1 1/2 lbs sweet potatoes (cut into long, thin sticks)
  Ingredient note

  Source: 1 1/2 lbs sweet potatoes (cut into long, thin sticks)
• 1 1/2 tablespoons vegetable oil
  Ingredient note

  Source: 1 1/2 tablespoons vegetable oil
• 2 teaspoons smoked paprika
  Ingredient note

  Source: 2 teaspoons smoked paprika
• 2 each egg whites
  Ingredient note

  Source: 2 egg whites
• 1 cup panko bread crumbs
  Ingredient note

  Source: 1 cup panko bread crumbs
• 3 tablespoons minced fresh parsley (divided)
  Ingredient note

  Source: 3 tablespoons minced fresh parsley (divided)
• 1/2 teaspoon salt
  Ingredient note

  Source: 1/2 teaspoon salt
• 1/2 teaspoon lemon pepper
  Ingredient note

  Source: 1/2 teaspoon lemon pepper
• 1/4 teaspoon garlic powder
  Ingredient note

  Source: 1/4 teaspoon garlic powder
• 4 each tilapia filets (4 oz each)
  Ingredient note

  Source: 4 tilapia filets (4 oz each)
• 1/2 cup mayonnaise
  Ingredient note

  Source: 1/2 cup mayonnaise
• 5 each bread and butter pickle chips (finely chopped)
  Ingredient note

  Source: 5 bread and butter pickle chips (finely chopped)
• 1 teaspoon pickle juice
  Ingredient note

  Source: 1 teaspoon pickle juice
• 1 tablespoon capers (finely chopped)
  Ingredient note

  Source: 1 tablespoon capers (finely chopped)
• 1 each lemon (cut into wedges)
  Ingredient note

  Source: 1 lemon (cut into wedges)
• As Needed Black pepper
  Ingredient note

  Required by source directions; authorized salt/pepper exception.

1. Place oven racks in the top third and the bottom third of the oven and preheat the oven to 475ºF.
2. Place the sweet potatoes in a large bowl and drizzle the oil over the potatoes. Add the paprika and stir or toss until the potatoes are coated with the oil and paprika. Spread in a single layer on a baking sheet. Place on the upper rack in the oven and cook until the fries are soft on the inside and crisp on the outside, 16-18 minutes, turning once.
3. Lightly whisk the egg whites (add a splash of water if needed) and place in a shallow dish. In another shallow dish or on a plate, combine the panko breadcrumbs, 2 tablespoons of the parsley, the salt, lemon pepper and garlic powder.
4. Take a piece to tilapia and dip in the egg, then in the panko, pressing the panko mixture into the sides of the fish if needed.Cook until the fish is no longer translucent and when it flakes easily, about 12 minutes, flipping the fish once.
5. While the potatoes and fish cook, make the sauce. In a bowl, combine the mayonnaise, pickles, pickle juice and capers. Season to taste with salt and pepper.
6. Serve the tilapia with the sweet potato fries and the homemade tartar sauce. Squeeze fresh lemon juice over the fish before serving.