Mix mayonnaise, lemon juice and zest, dill, chopped pickles, and Dijon mustard in a medium bowl. Add salt and pepper to taste. Cover and refrigerate the tartar sauce.

Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.

Pat the cod fillets dry. Dredge each in flour, dip into beaten eggs, then coat with panko breadcrumbs.

Heat olive oil in a skillet over medium heat. Cook the cod for 3-4 minutes on each side until golden brown and internal temperature reaches 145°F (63°C).

Transfer cooked cod to a plate lined with paper towels. Serve with lemon wedges and tartar sauce.

For a healthier option, bake the breaded cod at 400°F (200°C) for 12-15 minutes.