Pat the fish dry with paper towel to remove excess moisture.

In a bowl, whisk together the egg, buttermilk, mayonnaise, mustard, flour, salt, and black pepper until smooth.

The batter should be thick enough to coat the fish but still slightly pourable.

Add the fish strips to the batter and coat well.

Let the fish sit in the batter for 10–15 minutes to absorb flavor.

Place the panko breadcrumbs in a shallow tray.

Remove each fish strip from the batter, allowing excess to drip off slightly.

Press the fish into the panko crumbs, coating evenly on all sides.

Press gently to help the crumbs adhere well.

Place coated fish onto a tray and let rest for 5 minutes before frying.

Heat oil in a deep pan to 170–180°C.

Fry in batches for 3–4 minutes, turning occasionally, until golden brown and crispy.

Do not overcrowd the pan.

Remove and drain on paper towel before serving.

In a bowl, combine mayonnaise, Greek yogurt, Worcestershire sauce, chopped pickles, lemon juice, and dill.

Season with salt and pepper to taste.

Mix well and refrigerate for at least 20 minutes before serving.

Serve with fries for a classic fish and chips meal