Place the cod on a paper towel-lined plate. Pat dry on all sides with a separate paper towel. Season with the 1/2 teaspoon salt. Slice into either thin fillets or fish sticks.

Set up a three bowl battering station. In the first bowl, mix together the breadcrumbs and herb seasoning. In the second bowl, add the eggs to beat until smooth. In the third bowl, mix the flour, paprika, garlic powder, onion powder, remaining 1/2 teaspoon salt, and ground black pepper until well combined.

Dredge each fish piece in the flour mixture, then the beaten eggs so that no flour is showing, and lastly in the breadcrumbs. Pat the breadcrumbs in to adhere. Place on a plate to store in the fridge for 5 to 10 minutes.

Combine all vinaigrette ingredients together in a small pourer. Set aside.

In a large bowl, combine the shaved yellow squash, thinly sliced shallots, snap peas, watercress, chopped cilantro, mint, and crumbled feta. Toss until well combined. Drizzle with the vinaigrette and toss once more. Add the toasted pine nuts when serving.

Add 1/2" deep of oil to a cast iron or stainless steel skillet over medium high heat. Allow to heat up for 2-3 minutes, until glistening and hot. However, it should never get to a smoking point!

If needed, cook the fish in two separate batches to not overcrowd the pan. Add the battered fish to cook for 1-3 minutes on each side, until deeply golden and fish easily flakes with a fork. Remove with tongs to a paper towel lined plate to absorb excess oils. Season lightly with salt.

Enjoy the crispy cod with the shaved zucchini salad and lemon wedges on the side.