Fish sticks with oven fries and rémoulade wedge salad

Heat the oven to 450°F.

• Scrub or peel the sweet potato. Cut the potato into ¼-inch-thick matchsticks.

On a sheet pan, drizzle the sweet potato with 2 teaspoons [1 TBL] oil, season generously with salt and pepper, and toss to coat. Spread in an even layer and roast, turning once halfway through, until the potato is tender and lightly browned, 15 to 20 minutes.

 
While the potato is roasting, start preparing the rest of the meal.

Bring a small sauce pot of water to a boil and fill a small bowl with ice water. Carefully lower 1 egg [2 eggs] into the boiling water and cook for 10 to 12 minutes for hard-cooked. Transfer the egg to the ice water to cool. Carefully peel the egg and coarsely chop; season to taste with salt and pepper.

 
While the egg is cooking and cooling, prepare the seafood. 

About halfway through the cooking time for the potato, dredge the seafood.

• Pat the seafood dry. Cut the sole or halibut crosswise into 1-inch-wide strips (leave the scallops whole). Season the seafood generously with salt and pepper.
• Crack the remaining egg [2 eggs] into a shallow bowl and season with salt and pepper. With a fork or whisk, lightly beat until just blended.
• On a plate or shallow bowl, season the Parmesan panko with salt and pepper and spread in an even layer. 

Working with several scallops or pieces of fish at a time, dip the seafood into the egg; let the excess drip off, then gently press the seafood in the Parmesan panko, coating all sides. 

Sole and halibut:

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the fish and cook, turning once, until the crust is golden brown and the fish is cooked through, 2 to 4 minutes per side for sole and 4 to 6 minutes per side for halibut. Transfer to a plate. Add more oil between batches if needed.

Scallops:

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the scallops and cook, turning once, until the crust is golden brown and the scallops are just cooked through, 2 to 3 minutes per side. Transfer to a plate. 

While the seafood is cooking, prepare the remaining ingredients.

• Trim the root end from the lettuce; cut the lettuce lengthwise into quarters.
• Cut the lemon into wedges.

Transfer the fish sticks, oven fries, and lettuce wedges to individual plates. Spoon the rémoulade over the lettuce and top with the chopped egg. Serve with the lemon wedges and ketchup for dipping.