Preheat the oven to 450ºF. Place 1-2 metal wire cooling racks over top of a baking sheet.

Rinse the fish under cold water and pat dry with paper towels. Cut the fillets into approximate 3- to 4-ounce pieces (4 to 8 pieces total); set aside.

In the bowl of a food processor, combine the tortilla chips, garlic powder, onion powder, paprika, salt, and pepper. Grind until the mixture resembles the texture of breadcrumbs.

Place 2-3 tablespoons mayonnaise in a small dish. Using a silicone pastry brush, brush a thin coating of the mayonnaise on both sides of each piece of fish. Then gently but firmly press each piece of fish into the tortilla chip breadcrumbs until evenly coated on all sides.

Place the coated fish pieces on the prepared wire rack over top of the baking sheet. Mist the nonstick cooking spray over the top of each fish piece. (NOTE: This step is important to ensure the coating gets crispy in the oven.)

Bake on the middle rack in the preheated oven for 20 minutes.

While the fish is baking, prepare the aioli: In a small bowl, combine the ⅓ cup mayonnaise, lemon zest, lemon juice, garlic, and dill.

Remove the fish from the oven and test to make sure it flakes easily with a fork (if not, return to the oven for 2-5 minutes). Serve fish with the aioli sauce and garnish servings with lemon wedges, capers, and/or chopped chives, if desired.