Steps
- Cut 250g of skinless cod fillets into four thick fingers. Put 2 tablespoons of all-purpose flour in a bowl and season; beat 1 egg in another.
- Mix ¼ cup of panko breadcrumbs with 2 tablespoons of sesame seeds. Coat the fish in flour, egg, and then the crumb mixture.
- Heat a little vegetable oil in a skillet over medium heat. Fry the fish for 3-4 minutes per side, adding oil if needed, until golden, opaque, and 145°F / 63°C in the center.
- Pit, peel, and slice 1 ripe avocado. Toss with a little juice from 1 lime; mix the remaining juice with 15g of chopped cilantro and 2 tablespoons of light mayonnaise.
- Split and toast 2 burger buns. Spread the bases with some mayonnaise, add two fish fingers and avocado to each, and close the buns, with the remaining mayonnaise alongside.