Fish Po' Boy Sandwich

• 5 1/2 ounces savoy cabbage shredded
• 2 carrots grated
• 2 radishes trimmed, thinly sliced
• 1/2 red onion finely sliced
• 1 tablespoon white vinegar
• 2 teaspoons olive oil
• sauce Tartare
• 1/3 cup low fat sour cream
• 1 tablespoon lemon juice
• 1 tablespoon fresh dill chopped
• 2 teaspoons capers rinsed, drained, chopped
• fish Subs with Tartare Sauce
• 2 egg whites
• 1/2 cup skim milk
• 16 ounces white fish fillets boneless, skinless firm
• 1/4 cup all purpose flour
• 1 cup breadcrumbs
• 4 hoagie rolls halved lengthwise, lightly toasted
• 3 ounces snap peas thinly sliced

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.

cabbage, carrots, red onion, white vinegar, olive oil, sauce tartare, sour cream, lemon juice, dill, capers, fish, egg whites, milk, white fish, flour, breadcrumbs, hoagie rolls, peas

Taken from www.yummly.com/recipe/Fish-Po_-Boy-Sandwich-1405829 (may not work)