Thaw the Tribeca Oven Ciabatta Rolls for 15 minutes and refresh in a 400℉ conventional oven for 6 – 10 minutes. Once cooled, slice the rolls lengthwise to make sandwich bread.
Make the cilantro lime aioli by combining the mayonnaise, cilantro, garlic, lime juice and zest. Season with salt and ground black pepper to taste.
Combine the Panko bread crumbs, flour, salt, and black pepper in a shallow bowl to make the breader.
Heat enough oil in a large skillet on medium-high heat to cover the cod filets halfway.
Spread half of the cilantro lime aioli on all sides of the cod filets. Place the filets in the Panko bread crumb mixture, and make sure that all sides are generously covered.
Once the oil is shimmering, lightly place the breaded cod filets in the oil and cook on each side for 4 – 5 minutes.
To build the sandwich, lightly spread the remaining cilantro lime aioli on the tops and bottoms of the ciabatta rolls. Place a fried cod filet on the bottom part of the roll and top with the shredded lettuce and the sliced pickles.