Stem and coarsely chop half the dill. Reserve whole leaves for garnish.

In a mixing bowl, combine carrot, 1/3 the sour cream (reserve remaining for sauce), seasoning blend, chopped dill (reserve remaining for garnish), 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 and bake in hot oven, flipping once halfway through, until browned, 18-22 minutes.

While potatoes bake, prepare remaining ingredients.

Place canola oil in a medium non-stick pan over medium heat. 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.

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.

If using mahi-mahi, follow same instructions.

Line a plate with a paper towel.

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

If using mahi-mahi, follow same instructions.

Transfer cooked fish to towel-lined plate and season with 1/4 tsp. salt.

Plate dish as pictured on front of card, topping tilapia with hot sauce-sour cream mixture and garnishing with whole dill leaves. Bon appétit!