Making the Tartar Sauce
In a bowl, combine ¼ cup mayonnaise, ¼ cup plain Greek yogurt, ¼ cup finely chopped dill pickles, 1 finely chopped shallot, 2 tablespoons finely chopped fresh parsley, 1 tablespoon dill pickle juice, 1 teaspoon white sugar, and ½ tablespoon black pepper. Mix until well combined, then cover and refrigerate while you prepare the fish so the flavors can meld.
Preparing the Cod
Pat 4–6 cod filets dry with paper towels. In a small bowl, mix 1 tablespoon kosher salt, ½ tablespoon black pepper, ½ tablespoon garlic powder, ½ tablespoon Cajun seasoning, and ½ tablespoon smoked paprika. Sprinkle the seasoning evenly over both sides of the fish.
Setting Up the Breading Station
Place 1 cup self-rising flour in one shallow dish. In another dish, whisk 2 eggs with 2 tablespoons water. Dredge each filet in the flour, then dip into the egg mixture, and return to the flour for a second light coating if desired for extra crispiness.
Frying the Cod
Heat 2 cups peanut oil in a deep skillet or pot over medium-high heat until it reaches about 350°F. Carefully add the coated fish in batches, avoiding overcrowding. Fry for about 3–5 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate or wire rack to drain excess oil.
Serving
Serve the crispy cod hot with the chilled tartar sauce and fresh lemon wedges on the side for squeezing over the top.
