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In a large skillet, heat olive oil over medium heat.
In three separate shallow dishes, place the flour in the first, beat the eggs in the second, and mix the breadcrumbs, minced garlic, dried thyme, dried parsley, salt, and pepper in the third.
Dip each cod strip into the flour, shaking off excess. Next, dip it into the beaten eggs, allowing any excess to drip off. Finally, coat it in the breadcrumb mixture, pressing gently to adhere.
Once the oil is hot, carefully add the breaded cod strips in batches. Fry for about 3-4 minutes on each side or until golden brown and cooked through. Remove and place on a paper towel-lined plate to drain excess oil.
In a medium bowl, combine the sour cream, mayonnaise, lemon juice, lemon zest, minced garlic, salt, and pepper. Stir until well combined.
Serve the crispy garlic herb cod strips hot with the creamy lemon sauce on the side for dipping.