Po' Boys

Ingredients

• 1/3  cuplight mayonnaise or salad dressing
• 1  tablespoonvinegar
• 1  tablespoonprepared horseradish
• 1  teaspoonsugar
• 3  cupspackaged shredded cabbage with carrot (coleslaw mix)
• 1  stalkcelery, finely chopped
• 3  tablespoonschopped fresh parsley
• 4  4-ouncefresh or frozen gray sole, flounder, or other thin fish fillets
•   Nonstick cooking spray
• 1  egg, beaten
• 1  tablespoonfat-free milk
• 1/4  cupyellow cornmeal
• 1/4  cupfine dry bread crumbs
• 1/4  teaspoonsalt
• 1/4  teaspoonground black pepper
• 2  teaspoonsolive oil
• 4  whole grain rolls

Directions

Preheat oven to 400 degrees F. Thaw fish, if frozen. In a medium bowl, whisk together mayonnaise, vinegar, horseradish, and sugar. Set aside 2 tablespoons of the mixture. Add coleslaw mix, celery, and parsley to the remaining mayonnaise mixture; stir to coat.

Rinse fish; pat dry with paper towels. Measure the thickness of fish fillets. Lightly coat a foil-lined shallow baking pan with nonstick cooking spray. In a shallow dish, combine egg and milk. In another shallow dish, combine cornmeal, bread crumbs, salt, and pepper; stir in olive oil until well mixed. Dip fish into egg mixture, then into cornmeal mixture, turning to coat both sides.

Place fish in prepared baking pan. Bake for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork.

To assemble sandwiches, cut rolls in half and hollow out some of the insides of the top halves; discard crumbs. Spread the reserved 2 tablespoons mayonnaise mixture on the bottom halves of the rolls. Place fish on top. Cover with coleslaw mixture and the top halves of rolls.