Fried Cod & Dill Pickle Skewers

Step 1: Remoulade/Tarter Sauce ... You want to make this ahead of time; so, the flavors can develop, or 'mary.' Add everything to a small bowl or measuring cup; and, mix until combined. Then, cover with plastic/saran wrap; and, refrigerated until ready to use. As mentioned, I like a nice tangy mustard flavor; so, I use 2 teaspoons of the whole grain mustard. Make sure to add accordingly to your taste.

Step 2: Panko and Batter ... I like to grind the panko bread crumbs in my food processor to get a finer texture. Just a few pulses - when it is 'finer ground,' it tends to work better.

Step 3: Also, add all the ingredients for the batter to a bowl; and, mix to combine. Let it rest a good 15 minutes at room temperature before using.

Step 4: Pickles ... Trim the ends off; then, cut the pickles into 1/2" thick rounds or pieces. Lay the pickles on a paper towel to dry out; about 5 minutes per side.

Step 5: Fish ... Remove the fish from the refrigerator; and, cut into 1" cubes. Then, lay them on a paper towel to dry; and, to take the chill off.

Step 6: Breading and Skewers ... First, 3 dredging stations - 1 corn starch, 2 wet (batter), 3 dry (panko). First make sure the pickles and fish are both dry. Dip the fish and pickles in the corn starch, VERY lightly coating them; and, make sure to shake off as much as possible. Then, into the batter; again, shake off any excess. Then, into the panko; making sure everything is well coated.

Step 7: Add the fish and pickles to your skewers. As mentioned; you can really skewer them any way you want. I find making mini skewers works best. They cook quickly and evenly; also, they are, easy to fry. I usually do 2 pieces of fish; and, 2-3 pickle slices - don't forget to leave a little room in between each piece. Once they are skewered; set them on a plate or rack to set for at least 5 minutes before you start frying. The reason is ... One, the corn starch helps the batter stick to the fish and pickles; and, two - letting them rest, just helps the coating stay on when frying.

Step 8: Frying ... I use vegetable oil for this; but, you can use any neutral oil. I like to use my deep cast iron pan or pot for this; but, a large stock pot for frying, or even a small counter top fryer works great. A thermometer is really helpful for this; as you want the temperature at 360-365 degrees to cook. Too low of temperature, and they will be soggy; too high, and they will burn rather than cook through. Once they are golden brown, they are done. Then, transfer to a plate lined with a paper towel to drain; and, sprinkle with sea or kosher salt. TIP: I like to sacrifice 1 pickle or fish piece to test the temperature. Just place it on a tooth pic to test it. This way, you will know the oil is at the right temperature.

Step 9: Serve and ENJOY! ... Serve on a platter with the remoulade/tarter sauce in a small bowl; serve plenty of lemon wedges, and squeeze some over the skewers. Done. Unfortunately, this is really not a dish you can make ahead of time; but, it is definitely 'good party food.' Your guests will love it, trust me.