Pat the fish fillets completely dry using paper towels. This step is essential for proper crust adhesion and maximum crispiness. If the fillets are very thick, lightly slice them lengthwise for even cooking.
Season both sides of the fish evenly with salt, black pepper, garlic powder, and paprika. Let them sit at room temperature for 10 minutes while you prepare the coating station.
Set up three shallow bowls. Add flour to the first bowl. In the second bowl, whisk together eggs and milk until smooth. In the third bowl, combine panko breadcrumbs, grated parmesan, and chopped parsley.
Dredge each fillet lightly in flour, shaking off excess. Dip into the egg mixture, allowing extra to drip off, then press firmly into the panko mixture. Use your hands to gently press the crumbs onto all sides so they adhere well. Place coated fillets on a plate and let them rest for 5 minutes to help the coating set.
Pour oil into a deep skillet until it reaches about 1 to 1 1/2 inches deep. Heat over medium heat to 170–175°C. If you don’t have a thermometer, drop in a few panko crumbs—if they sizzle immediately and rise to the surface, the oil is ready.
Carefully lower 1–2 fillets into the hot oil without overcrowding the pan. Fry for 3–4 minutes per side, depending on thickness, until deep golden brown and crisp. The internal temperature should reach 63°C, and the fish should flake easily with a fork.
Transfer fried fish to a wire rack set over a tray to keep the crust crisp. Avoid placing directly on paper towels for long periods, as trapped steam can soften the coating.
Repeat with remaining fillets, adjusting heat as needed to maintain consistent oil temperature.
For the tartar sauce, mix mayonnaise, chopped pickles, capers, lemon juice, dill, salt, and black pepper in a bowl until well combined. Chill for at least 15 minutes before serving for best flavor.
Garnish the fried fish with extra chopped parsley and a light squeeze of fresh lemon just before serving.
