In a mixing bowl, combine ¾ cup mayonnaise with ¼ cup chopped cornichons, 1 minced shallot, 1 tablespoon chopped capers, 1 teaspoon lemon zest, and 3 tablespoons lemon juice. Stir in 1 tablespoon each of minced fresh dill and Italian parsley. Season with salt and pepper to taste. Mix thoroughly until smooth and creamy, then refrigerate.

Take 1 ½ pounds of center cut cod and cut it into 4-6 even pieces. Pat each piece dry with paper towels. Lightly season the fish with kosher salt and freshly cracked black pepper.

In a large bowl, whisk together 2 lightly beaten eggs, ½ cup flour, ¼ cup water, 1 tablespoon hot sauce, 2 teaspoons Dijon mustard, and 1 ½ teaspoons Old Bay seasoning until smooth. In a separate shallow dish, place 1 ½ cups of panko breadcrumbs.

In a large skillet, pour enough canola oil to cover the fish pieces about halfway. Heat the oil over medium-high heat to 350-375°F.

Take each cod piece and dip it into the egg batter, then roll it in the panko breadcrumbs, pressing gently for adhesion.

Carefully place the coated fish pieces into the hot oil. Fry each piece for 2-3 minutes per side until golden brown and cooked through. Transfer to a plate lined with paper towels.

Plate the fried cod alongside lemon wedges and your homemade tartar sauce. Serve immediately while hot.