In a bowl big enough to mix the coleslaw add the mayonnaise, vinegar, mustard, sugar, salt and pepper to taste. Add the coleslaw, scallions, and apple and mix it well. Cover it an set in the fridge while you make the fish.

In a bowl big enough to hold the cod, whisk the milk and egg together. Place the fish in this mixture to soak while you get the breading ready.

Mix the flour, cayenne, crushed crackers and salt.

Heat oil in a large pan, enough to generously cover the bottom of the pan. One at a time remove the fish from the milk and dredge it in the flour mix, add to the oil. Repeat this until all of your fish is in the pan. Do not move them around too much, it will cause the breading to fall off. Cook for about 5 minutes on one side, carefully flip and cook for another 3 to 5 minutes until the fish is done. Add a little more oil before you flip if the pan looks dry.

Transfer the fish to a paper towel lined plate to soak up any extra oil and season with salt. Serve with the prepared slaw on the side.