Preheat oven to 450 degrees F. Line a baking sheet with parchment paper and set aside.

Cut the potatoes into large wedges and then place in a large bowl. Toss together with the olive oil, salt, garlic powder, onion powder, black pepper, paprika, and parsley until well-combined. Pour out onto the prepared baking sheet in a single layer. Roast until just starting to brown around the edges, about 15 minutes. Remove the pan from the oven and push the potatoes to one side of the baking sheet; set aside.

To prepare the fish, in a shallow dish, combine the bread crumbs, salt, paprika, lemon pepper seasoning, and parsley. In a separate dish, pour the flour. Whisk the eggs in a third dish. Dredge each piece of fish by first dipping in flour, then the egg, and then the bread crumb mixture. Place on the baking sheet in a single layer, next to the potatoes. Once all the fish has been coated, drizzle with olive oil. Bake until the fish is golden brown and the potatoes have finished cooking, about 15 minutes, flipping over halfway through baking.

To make the sauce, stir together the mayo, lemon juice, capers, mustard, chives, salt, pepper, paprika, parsley and hot sauce until evenly blended.

To finish off, sprinkle the potatoes with parmesan and fresh chives. Sprinkle the fish with fresh dill and serve it all with lemon wedges and the sauce on the side for dipping! Also great with malt vinegar. Enjoy!