Salt and Vinegar Chip Crusted Fillets

1. Preheat oven to 425 for roasting. Prepare a large rimmed baking sheet lined with parchment paper. 
2. Set up your fish breading station with two shallow bowls. In one bowl, lightly beat your eggs. In another bowl, add crushed chips, flour, baking soda, paprika. 
3. Take each fish fillet and dunk in the egg then in the flour and crushed chips. Transfer each fillet over to the rimmed baking sheet. Leaving enough room for the other fillets and potatoes. Repeat until all fillets are breaded. 
4. To make the potatoes, start by making your spice blend. Add paprika, dill, onion powder, garlic powder, oregano and sea salt to a small bowl. Slice the potatoes in half and place in a medium bowl. Drizzle olive oil and sprinkle seasoning over potatoes. Toss to evenly coat and pour the potatoes on your parchment paper. 
5. Place the fish and potatoes in the oven and cook for 15 minutes. Remove the pan from the oven to flip the fish over and toss around the potatoes. Place back in the oven and cook for an additional 10-15 minutes until the edges of the potatoes and fish are crispy and brown. 
6. While the fish is cooking, make your dipping sauce. In a medium bowl, add mayonnaise, ketchup, dijon, Worcestershire, pepper and garlic powder. Mix to combine and set to the side. 
7. When your fish is done cooking remove from the oven and cool for 5 minutes and serve while warm. Serve with lemon wedges and sprinkle potatoes with chopped scallions. Enjoy!