Cut potatoes into 1/2" wedges.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add potatoes to hot pan and cook undisturbed until beginning to brown, 2-3 minutes.

Flip potatoes and add vinegar. Cover, and cook until vinegar has evaporated, 2-3 minutes.

Transfer potatoes to prepared baking sheet and spread into a single layer.

Roast in hot oven until tender and lightly browned, 20-25 minutes.

While potatoes roast, prepare remaining ingredients.

Mince parsley, leaves and stems.

Halve lemon. Juice half and quarter other half.

Combine mayonnaise, relish, 1 tsp. lemon juice, and half the parsley (reserve remaining for garnish) in a mixing bowl. Taste, and add more lemon juice if desired. Set aside.

Pat tilapia fillets dry and, on a separate cutting board, cut into 2" pieces. Season with 1/4 tsp. salt and pepper.

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

Combine tempura mix and 1/4 cup very cold water in another mixing bowl. Add additional cold water, 1 Tbsp. at a time, until the consistency of pancake batter. The thinner the batter, the better: A thin batter will ensure fish pieces will be crisp, not greasy.

After 3-5 minutes, test oil temperature by adding a pinch of batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.

Dip tilapia pieces in batter, coating evenly. Working in batches, carefully add tilapia pieces to hot oil and cook until golden brown and pieces reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.

Transfer cooked pieces to another mixing bowl and add a pinch of salt and Old Bay seasoning. Toss to coat.

Plate dish as pictured on front of card, serving sauce on the side for dipping and garnishing potatoes with reserved parsley. Squeeze lemon wedges over (to taste). Bon appétit!