Crispy salt and pepper fish fillets with tartar sauce

Pat the cod fillets completely dry on paper towels.

Season both sides with sea salt and freshly cracked black pepper, then cut each fillet into two evenly sized pieces.

Mix the flour with the garlic powder in one bowl. Whisk the eggs with salt and pepper in a second bowl.

Mix the panko breadcrumbs with sea salt and a generous amount of cracked black pepper in a third bowl.

Heat a large fry pan over medium heat with the sunflower oil, 6 to 8 minutes.

Coat each piece of fish fully in the flour, then the egg, then the breadcrumbs.

Fry in a single layer, evenly spaced, 3 to 4 minutes per side until golden and crispy and just cooked through.

Transfer to a wire rack over paper towels and let sit about 5 minutes.

Whisk the mayonnaise, Dijon mustard, chopped onion, chopped dill pickles, lemon juice, sea salt and black pepper together for the tartar sauce.

Spoon the tartar sauce into a serving dish, add the fish and garnish with lemon wedges and fresh parsley.