Pan con Minuta

Instructions

1. Prepare the fish
   Season fish fillets with salt and pepper on both sides. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each fillet in flour, then dip in egg, and finally coat with breadcrumbs, pressing gently to adhere.
2. Fry the fish
   Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C). Carefully place breaded fillets in the hot oil and fry for 2-3 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
3. Make the sauce
   In a small bowl, combine mayonnaise, ketchup, and lime juice. Stir well until smooth and set aside. This tangy sauce will add a creamy, zesty element to the sandwich.
4. Toast the bread
   Lightly toast the Cuban bread rolls until just crisp on the outside but still soft inside. This helps prevent the bread from becoming soggy once assembled.
5. Assemble the sandwiches
   Spread the prepared sauce generously on both halves of each roll. Place a fried fish fillet on the bottom half of each roll. Top with shredded lettuce, tomato slices, and red onion. Close the sandwich with the top half of the roll.
6. Serve immediately
   Cut each sandwich in half diagonally if desired and serve while the fish is still warm and crispy. Accompany with lime wedges and plantain chips for an authentic Cuban experience.