Preheat the oven to 425 degrees F. Place a wire rack on a baking sheet and spray with nonstick spray.
Pat the fish dry with a paper towel. Cut it into “sticks” or pieces of a desired size.
Place the eggs in one bowl and lightly beat them. In the other bowl, place the crushed chips, breadcrumbs, garlic powder, lemon pepper, lemon zest, salt and smoked paprika. Stir until combined.
Dip each piece of fish into the egg and then into the breadcrumb mixture. Press the crumbs gently to adhere to the fish. Place the fish on the sprayed wire rack and repeat with remaining fish.
Bake the fish for 15 to 17 minutes, or until crispy and golden on the outside and opaque on the inside. Serve immediately with the jalapeno tartar sauce.