Cornflake-crusted Fish Burgers

Drizzle lemon juice on all sides of the fish fillets. season with salt and pepper.

Lightly dredge fillets in flour and dip in beaten egg. Lightly press the fillets on the cornflakes to coat all sides.

Heat oil in a medium frying pan. Fry fish fillets in batches for about 2 to 3 minutes on each side or until cooked through and breading is crisp. Drain on paper towels.

To assemble, place fish on the bottom half of the toasted bun. Top with a slice of cheese and vegetable slaw or lettuce, tomatoes, and pickle relish. Cover with the top half of the bun. Repeat to make a total of 4 fish burgers. Serve hot.