Reserve dill top for garnish. Stem and coarsely chop remaining dill.

In a mixing bowl, combine matchstick carrots, 1/3 the sour cream (reserve remaining for sauce), seasoning blend, chopped dill, and 1 tsp. olive oil. Set aside.

Slice potatoes into 1/4" rounds.

Place potatoes on prepared baking sheet and toss with 1 Tbsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper. Massage oil and seasoning into potatoes.

Spread into a single layer (some overlap is OK) and bake in hot oven until browned, 18-22 minutes, flipping once halfway through.

While potatoes bake, prepare remaining ingredients.

Finely crush crackers.

In another mixing bowl, combine remaining sour cream and hot sauce (to taste). Set aside.

Pat tilapia dry and, on a separate cutting board, cut into 2" pieces.

Place a medium non-stick pan over medium heat and add canola oil. Heat oil, 3-5 minutes.

While oil heats, combine tempura mix and 1/4 cup cold water in another mixing bowl until a thin batter forms. Gently stir in crackers. Batter should be thin enough to easily coat fish. If too thick, add additional cold water, 1 Tbsp. at a time.

Test oil by adding a pinch of batter. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.

Line a plate with a paper towel.

Working in batches, dip tilapia pieces in batter, coating both sides. Carefully add tilapia pieces to hot oil and cook until golden brown and tilapia reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.

Transfer cooked tilapia to towel-lined plate. Repeat with remaining tilapia. Season cooked tilapia with a pinch of salt.

Plate dish as pictured on front of card, topping tilapia with spicy cream and garnishing with whole dill leaves. Bon appétit!