Pat the fish fillets dry with paper towels and cut into uniform sticks, about 1 inch wide. Season with salt, pepper, garlic powder, smoked paprika, and lemon zest.

Set up a breading station with three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs mixed with smoked paprika.

Dredge a piece of seasoned fish in the flour, dip it in the beaten eggs, then roll it in the panko breadcrumb mixture, pressing gently to adhere.

Preheat the oven to 400°F (200°C). Arrange the coated fish sticks on a wire rack over a baking sheet. Spray with oil and bake for 20-25 minutes, flipping halfway until golden brown.

Mix together mayonnaise, chopped dill pickles, capers, lemon juice, and fresh dill to make the tartar sauce. Season with salt and pepper.

Serve the crispy fish sticks with the homemade tartar sauce and optional lemon wedges on the side.