Whisk together the lime juice and oil, season. Add the celeriac, carrots, apples and coriander, mix.
Mix the breadcrumbs and sesame seeds, empty into a shallow dish. Place the flour in a shallow dish and the egg in a deep dish. Salt the fish, toss in the flour, shake off the excess, dip in the egg and then in the breadcrumbs, press firmly on the crumb coating.
Heat the oil in a frying pan, fry the fish fillets for approx. 2½ mins. on each side, serve with the salad.