Tilapia Po'Boy With Radish And Cucumber Salad

• 1/2 English cucumber, cut into 1/2 moons
• 4 radishes, cut into wedges
• 1 small shallot, thinly sliced
• 1 tablespoon cider vinegar
• 3 tablespoons olive oil
• 1/4 cup cornmeal
• 1 tablespoon cajun seasoning
• 3 6 oz skinless tilapia fillets
• 2 stalks celery, thinly sliced, plus 1/4 cup celery leaves
• 4 hot dog buns, spit and toasted
• 1/2 cup mayonnaise

1. combine the cucumber, radishes, shallot, vinegar, 1 tablespoon of the oil, and 1/2 teaspoon each salt and pepper in a medium bowl.
2. In a shallow bowl, combine the cornmeal, cajun seasoning and 1/4 teaspoon salt. dip the tilapia in the cornmeal, pressing gently to help it adhere. Heat 1 tablespoon of the remaining oil in a large skillet over medium high heat. add the tilapia and cook until opaque through out, 3-4 mins per side. Let cool slightly and then break into pieces.
3. In a second medium bowl, gently toss the tilapia with the celery, celery leaves, and the remaining tablespoon of oil. Dividing evenly, spread the buns with the mayo and fill each with the tilapia salad. Serve with the radish/cucumber salad.

cucumber, radishes, shallot, cider vinegar, olive oil, cornmeal, cajun seasoning, tilapia fillets, stalks celery, hot dog buns, mayonnaise

Taken from www.epicurious.com/recipes/member/views/tilapia-poboy-with-radish-and-cucumber-salad-51916681 (may not work)