Directions

1. 1

   Line a baking sheet with paper towels and set aside. Cut the cod fillet into strips approximately 1 inch wide. In one shallow bowl, combine the panko, flour, and 2 teaspoons of kosher salt. In a second shallow bowl, lightly beat the eggs and set near your work surface.

2. 2

   Pour about 1/4 inch of corn oil into a large skillet and heat over medium-high heat until shimmering. While the oil heats, season all fish strips generously with the remaining salt and ground black pepper.

3. 3

   Working with one fish strip at a time, dip it into the beaten egg, then immediately press it into the panko mixture, coating all sides evenly. Gently shake off any excess coating.

4. 4

   Carefully place the breaded fish strips into the hot oil without crowding the pan. Work in batches if needed to maintain consistent heat. Fry for about 2 to 3 minutes total, turning once halfway through, until the coating is evenly golden brown and the fish flakes easily when pierced.

5. 5

   Using tongs or a slotted spatula, transfer the cooked fish sticks to the paper towel-lined baking sheet to drain excess oil. Keep finished batches warm in a 200°F oven if needed while frying the remaining fish.

6. 6

   While the fish cooks, prepare the tartar sauce by combining the mayonnaise, sweet pickle relish, and lemon juice in a small bowl. Stir until well blended. Refrigerate for at least 10 minutes before serving.

7. 7

   Serve the hot fish sticks immediately, accompanied by the chilled tartar sauce for dipping.