Place flour and salt in a bowl, whisk egg and milk together in a second bowl.
Add breadcrumbs to a third bowl.
Season fish and cut in halves.
Coat fish in flour mixture, followed by the egg mixture and lastly the breadcrumbs. Set aside on a clean board.
Heat 2 tbsp of The Good Oil Extra Virgin Rapeseed Oil in a large fry-pan (preferably non-stick). Add half the fish and cook for about 2 minutes, each side, or until golden and cooked through.
Drain on paper towels. Wipe pan clean, add the remaining oil and cook remaining fish as per above directions.
Toast burger buns in oven for about 5 minutes, fill the buns with coleslaw, fish and pre-made tartare sauce.
We used a store-bought coleslaw and dressed it with a little lemon juice and The Good Oil High Oleic Sunflower Oil.
Serve with Crispy Lemon Pepper Potato Rounds.