For the tartar sauce:
In a bowl combine the pickle, red onions, capers, parsley, dill, Dijon, garlic, and pepper. Mix in the mayo until the mixture is bound together nicely and has a nice chunky consistency. Set aside in fridge.
For the fish sticks:
Heat the canola oil in a large pot over medium high heat until oil reaches 350°F.
Put the flour in a shallow bowl.
Beat the eggs in a second shallow bowl and put the panko in a third shallow bowl.
One piece at a time, dredge the haddock in flour, then dip in egg wash, scoop out and let excess egg wash drip off.
Place the haddock in the panko and toss to coat the fish. Repeat with all the pieces of haddock.
When the oil reaches temperature add the halibut a couple pieces at a time making sure the oil does not overflow
Deep fry until golden brown approx. 5 minutes. Take out the fish sticks using a metal spider or slotted spoon, and place on paper towel or a wire rack.
Season with salt and lemon zest.
To serve stack the fish nicely on a plate lined with butcher paper or parchment paper sprinkle with parsley and dill serve with lemon wedges and tartar sauce for dipping.