Crunchy Fish and Veggie Chips

Arrange oven racks in top and bottom thirds of oven. Preheat oven to 475 degrees F. Line 2 (18-inch by 12-inch) jelly-roll pans with foil. Place egg in shallow dish and bread crumbs in another shallow dish. In one pan, toss sweet potato sticks with 2 tablespoon oil; arrange in single layer. Sprinkle with 1/4 teaspoon salt and roast 12 minutes. Meanwhile, in second jelly-roll pan, toss zucchini sticks with 1 tablespoon oil; arrange in single layer on half of pan. Evenly sprinkle with 1/4 teaspoon salt. Dip fish in egg, letting excess drip off, then dip in crumbs, pressing to adhere. Carefully, push sweet potatoes to one half of pan. Arrange fish on other half of both pans. Sprinkle fish with 1/4 teaspoon salt. Bake both pans 15 minutes or until zucchini is tender and fish is opaque throughout, switching pans halfway through. While fish and vegetables bake, in blender or food processor, puree mayonnaise, pickles, basil, lemon juice, 1/4 teaspoon pepper, and remaining 1 tablespoon oil. Sauce can be made ahead and refrigerated up to 3 days. Serve fish with vegetables, sauce, and lemon wedges.