Add the cod fillets over some paper towels and pat completely dry, then season with salt & pepper on both sides, and cut each fillet into 2 evenly sized pieces, for a total of 6 pieces of fish

Add the flour into a shallow bowl, along with the garlic powder, and mix together, crack the eggs into a separate bowl, season with salt & pepper, and whisk together, add the panko breadcrumbs into a third separate bowl, season with salt & pepper, and mix together

Heat a large fry pan with a medium heat and add in the sunflower oil

While the oil is heating coat the pieces of fish, first in the flour, then into the egg wash, and finally into the panko breadcrumbs, making sure to evenly coat them at each stage

Once the oil is nice and hot, about 6 to 8 minutes, add in the cod fillets, all in a single layer and evenly spaced out, fry for 3 to 4 minutes per side or until golden and crispy and just cooked through, then transfer over a wire rack with paper towels underneath, let the fish rest for 5 minutes

In the meantime make the tartar sauce, add the mayonnaise into a bowl, along with the dijon mustard, chopped onions, chopped dill pickels, and lemon juice, then season with salt & pepper, and whisk together

Transfer the tartar sauce into a serving dish, and decorate the crispy fish fillets around it, garnish with lemon wedges and fresh parsley, enjoy!