Cornmeal Crusted Fish Rolls with Spicy Slaw
1 1/2 lbs fish fillets (I used tillapia, but you can use any kind)
1/4 c. cornmeal
2 t. cajun seasoning
1/4 c. oil
1/2 bag coleslaw mix
1/2 c. Asian or Italian dressing
1 T. hot sauce
8 small rolls
Cut fish into 8 pieces, rinse and pat dry. Combine cornmeal and cajun seasoning in a shallow dish. Coat fish with mixture.
Heat oil in fry pan. Add fish pieces and cook until tender and flaking apart when tested with fork.
In a small bowl, combine coleslaw mix and asian dressing. Place fish pieces on each roll, top with slaw.