Fish Po' Boy Sandwich

Name: Fish Po' Boy Sandwich
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

19 ingredients

3 steps

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

Directions

1

For coleslaw, toss cabbage, carrots, radishes, onion, vinegar and olive oil together. Season and set aside.
2

For tartare sauce, combine all ingredients. Season and set aside.
3

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.