Carolina Catfish Sandwiches

Ingredients

• 2 teaspoons cajun spice 
• 2.5 cups d cabbage-and-carrot coleslaw 
• 24 ounce catfish fillets 
• 2 tablespoons the dressing light (such as Marzetti)
• 2 tablespoons flour all-purpose
• 1 tablespoon stick margarine 
• 10 ounce hoagie rolls with sesame seeds
• 3 tablespoons cornmeal yellow

Equipment

• frying pan

Directions

1. Combine the first 3 ingredients in a shallow dish. Dredge catfish fillets in the cornmeal mixture.
2. Melt the butter in a large nonstick skillet coated with cooking spray over medium-high heat.
3. Add catfish fillets, and cook for 5 minutes on each side or until fish flakes easily when tested with a fork.
4. Remove catfish fillets from heat, and keep warm.
5. Combine the coleslaw and dressing.
6. Cut hoagie rolls in half horizontally, and spoon 1/2 cup slaw over bottom halves of rolls. Top each with 1 fillet and tops of rolls.