Cut fillets into 1/2-inch strips and season with salt and pepper. Place flour, eggs and bread crumbs in separate shallow bowls. Stir the parsley into the bread crumbs and season with salt and pepper. Dredge strips of scrod in flour shaking off excess. Dip scrod in egg mixture and then roll to coat in the bread crumbs. Set coated fish on waxed paper-lined sheet pan.
In a large skillet heat 1/2-inch oil until very hot but not smoking. Carefully add one-third of the coated fish strips to the hot oil and cook, turning once, until golden brown on both sides. Transfer browned fish strips to paper towels to drain. Repeat process.
In a small bowl combine mayonnaise, mustard, lemon juice, capers, pickles, parsley, salt and cayenne.
Serve fish sticks warm with remoulade sauce and lemon wedges.
Recipe courtesy of Gourmet Magazine