Wash and dry all produce. Adjust rack to middle position and preheat oven to 450 degrees. Cut potatoes into 1/4-inch-thick wedges. Cut lemon into wedges. Cut pickle lengthwise into quarters; finely chop one quarter. Halve zucchini crosswise, then cut each half lengthwise into eight wedges.

Toss potatoes on a baking sheet with half the fry seasoning, a drizzle of oil, salt, and pepper. Roast in oven until tender and crisped, about 20 minutes, tossing halfway through.

Cut tilapia lengthwise into 1-inchwide strips (you’ll have about 6). Season all over with salt and pepper. Whisk flour, baking powder, remaining fry seasoning, cornstarch, and 3/4 cup water in a medium bowl. Season with salt and pepper. Add tilapia to bowl, one piece at a time, tossing to coat in batter.

Heat a thin layer of oil in a large pan over medium-high heat (we used 2 TBSP). Once oil is hot, remove tilapia from bowl, letting excess batter drip off, and add to pan. Cook until deeply golden and crisp, about 5 minutes per side. Transfer to a paper-towel-lined plate and immediately season with salt and pepper. TIP: Work in batches, taking care not to overcrowd the pan.

While fish cooks, combine chopped pickle, sour cream, and mayonnaise in a small bowl. Stir in a squeeze or two of lemon (to taste). Season with salt and pepper. Once potatoes are done roasting, remove from baking sheet and set aside, covered, to keep warm. Heat broiler to high or increase oven temperature to 500 degrees.

Toss zucchini on same baking sheet with a drizzle of oil, salt, and pepper. Broil (or bake) until tender and browned, about 10 minutes. Divide between plates, along with tilapia, potatoes, and pickle quarters (split one in half, unless they’re too good to share). Serve with tartar sauce for dipping and lemon wedges for squeezing over.