I’m not sure what your comment was trying to clarify, as it would be somewhat more forgivable if this dish were the product of an amateur trying new things, but it’s clearly at a restaurant and presumably OP paid for this entree. So, therefore, no one from menu creation to order execution had a sufficiently critical comment on this half-assed jumble of ideas crowding a seemingly well-crafted pair of fried fish portions.
To sum up: the fries should be arranged for height in the center of the plate, with the lemon wedges on the flat outer plane of it ~11 or 2 o’clock (the sauces taking the other position, regardless) and the slaw could be nestled between them and the bottom edge of the fries. This way, not only do the side (slaw), garnish (lemons), and sauces not crowd the plate or the guest’s access to the meal, but the fish can be proudly presented as the real gem of the dish.