Whisk together flour, sweet paprika, and beer in a medium bowl.

Combine sesame seeds and flour in a separate shallow bowl.

Coat fish fillets in the sesame seed mixture, ensuring they are fully covered.

Heat vegetable oil in a large, deep frying pan over medium-high heat.

Cook the sesame-crusted fish fillets in batches until browned on both sides and cooked through.

Cover the cooked fish to keep warm.

Heat additional vegetable oil in a wok or large frying pan over medium-high heat.

Dip sweet potato slices in the beer batter, removing any excess.

Deep-fry the sweet potato slices in batches until crisp and tender.

Drain the sweet potato fries on paper towels to remove excess oil.

Serve the sweet potatoes topped with the sesame-crusted fish fillets and lime wedges.