Line up 3 bowls, add in the first one beaten eggs, in the second one, mix the flour with half of the spices, and in the third one, mix the breadcrumbs, parmesan cheese and the rest of the spices.
⅓ cup plain flour, 1.25 cups panko breadcrumbs, 2 eggs, ⅓ cup parmesan cheese
Now, dip the fish slices (one by one) in the flour mixture, eggs, then breadcrumbs mixture.
2 Cod loins, skinless and boneless
Heat the oil in a large skillet over medium heat, add the fish and cook for 4-5 minutes on each side or until golden brown.
¼ cup olive oil
Making the Cilantro sour cream sauce
In a small mixing bowl, mi sourcream, minced garlic, lime juice, salt and finely chopped Cilantro. Put in the fridge until needed.
300 g sour cream, 1 lime juiced, 2 cloves garlic, 2 tablespoon cilantro, ½ teaspoon salt
Prepare the sandwich
Spread a thin layer of the sauce into one piece of bread top with lettuce, then fish fingers. Top the fish fingers with a tablespoon of the cilantro sour cream sauce, then add the second piece of bread.
10 white bread slices, lettuce
You may cook the cod loins in advance (half-cooked) to avoid producing raw. Moreover, lower the heat when cooking the fish with the breading to prevent it from being burnt.
When the breadcrumbs produce large amounts of moisture, they will begin to steam, and if left uncooked, will turn damp. Therefore, the best thing to do is not let the fish sit in the breading for long.
Just like any other dish, a good substitute for olive oil would be avocado oil.
You may also use whole wheat bread instead of traditional white bread. This ensures that the bread stays fresh even in a more prolonged period and still tastes good.
Although cod loin is the best fish to use for this recipe, you may also try pollock or haddock fishes. Any boneless fish would still be a delicious alternative.