1. Place racks in upper-middle and lower-middle of oven and set a baking sheet on lower rack. Heat oven to 475 degrees. Line a second baking sheet with foil, set a wire rack inside, and coat the rack lightly with cooking spray.
2. Melt butter in a large skillet over medium heat. Add breadcrumbs and cook, stirring frequently, until browned, 5 to 7 minutes. Transfer to a wide, shallow dish or pie plate and let cool.
3. To make the chips, combine potatoes, oil, and paprika in a large bowl and season with salt and pepper; toss until evenly coated. Working quickly, carefully transfer potatoes to preheated baking sheet in an even layer, cut side down. Return to lower rack and bake 30 minutes. Remove from oven and, using a thin metal spatula, flip wedges; tent loosely with foil and set aside.
4. Meanwhile, make the coleslaw: Mix mayonnaise, relish, lemon juice, capers, and 1/2 teaspoon pepper in a large bowl. Transfer 1/4 cup mixture to a medium bowl and set aside for battering fish.
5. Add vinegar and sugar to large bowl with remaining mayonnaise mixture and stir to combine. Add cabbage, carrots, parsley, and scallions and toss to coat; season with salt and pepper to taste and refrigerate until ready to serve.
6. To make the fish, add egg yolk, 1/2 teaspoon salt, 1/2 teaspoon pepper, and the cayenne to a medium bowl with the reserved 1/4 cup mayonnaise mixture. Add fish and gently mix to coat. Working with one piece at a time, dip fish in breadcrumbs, turning and pressing firmly to coat, then arrange on prepared wire rack (pieces should not touch, although they will be very close together). Bake on upper-middle rack until coating is crisp and fish flakes easily, 10 to 15 minutes.
7. Remove fish from oven. Uncover potatoes, return to lower rack and cook until deeply browned, crisp on the outside, and tender throughout, 5 to 10 minutes. Serve fish and potatoes with coleslaw and lemon wedges.
Source: Hannaford fresh Magazine, March - April 2019