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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 400°F. 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 cooking spray. In a shallow dish, combine egg and milk. In another shallow dish, combine cornmeal, breadcrumbs, 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.