Prepare the tartar sauce by combining the mayonnaise, lemon juice, lemon zest, chopped dill, pickles, Dijon mustard, salt, and pepper in a small bowl. Stir until smooth and refrigerate while you prepare the fish so the flavors have time to blend.

Set up a breading station using three shallow bowls. Mix the flour with garlic powder, paprika, salt, and pepper in the first bowl. Beat the eggs in the second bowl. Place the panko breadcrumbs in the third bowl.

Pat each cod fillet dry with paper towels. Coat the fillets in the seasoned flour, dip them into the beaten eggs, and then press them firmly into the panko breadcrumbs until evenly coated.

Heat the olive oil in a large skillet over medium heat. Once hot, carefully place the breaded cod into the pan. Cook for 3 to 4 minutes per side until the coating is crisp and golden brown and the fish flakes easily with a fork. The internal temperature should reach 145°F (63°C).

Transfer the cooked cod to a paper towel-lined plate to remove any excess oil.

Serve immediately with fresh lemon wedges and a generous spoonful of chilled lemon dill tartar sauce.

For a lighter option, bake the breaded cod in a preheated 400°F (200°C) oven for 12 to 15 minutes. Lightly spray the fillets with cooking oil before baking to help them become extra crispy.