In a mixing bowl, combine mayonnaise, fresh lemon juice, lemon zest, chopped dill, diced pickles, Dijon mustard, salt, and pepper. Stir until the mixture is well blended and smooth. Refrigerate to allow flavors to meld.

Prepare your breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Organize for quick access.

Pat cod fillets dry, then dredge in flour, dip in eggs, and coat with panko breadcrumbs. Repeat until all fillets are ready.

Heat olive oil in a skillet over medium heat. Cook breaded cod for 3-4 minutes on each side or until golden brown and cooked through.

Transfer cooked cod to paper towels to drain excess oil. Serve with lemon wedges and the chilled tartar sauce.