Fish Po' Boy Sandwich - cooking recipe

Ingredients

5.5 oz savoy cabbage, shredded
2 None carrots, grated
2 None radishes, trimmed, thinly sliced
1/2 None red onion, finely sliced
1 tbsp white vinegar
2 tsp olive oil
None None Tartare Sauce
1/3 cup low-fat sour cream
1 tbsp lemon juice
1 tbsp fresh dill, chopped
2 tsp capers, rinsed, drained, chopped
None None Fish Subs with Tartare Sauce
2 None egg whites
1/2 cup skim milk
4 (4 oz) boneless, skinless firm white fish fillets
1/4 cup all-purpose flour
1 cup breadcrumbs
4 None hoagie rolls, halved lengthwise, lightly toasted
3 oz snap peas, thinly sliced

Preparation

For coleslaw, toss cabbage, carrots, radishes, onion, vinegar and olive oil together. Season and set aside.
For tartare sauce, combine all ingredients. Season and set aside.
For fried fish, combine egg whites and milk. Dredge fish in flour, egg white mixture then breadcrumbs. Cover with plastic wrap and chill for 10 mins. Heat a nonstick frying pan over medium heat. Lightly coat fish with oil and cook for 3-4 mins per side, until golden and cooked through. Fill hoagie rolls with fish, coleslaw, snap peas and tartare sauce. Serve.