Fried fish sandwiches with coleslaw and pickles

Ingredients:

• 4 tilapia fillets weighing 150 - 170 g.
• 1 cup of milk
• 1 cup corn flour
• 2 green onions, thinly sliced
• 1/4 cup mayonnaise
• 2 tbsp. grainy mustard
• 2 tbsp chopped pickled jalapenos and 0.5-1 tbsp brine
• Vegetable or peanut oil, for deep frying
• 3 cups finely shredded iceberg lettuce (about half a small head)
• 4 soft hoagie buns, cut horizontally in half and fry

Preparation:

1. Pour the milk into a medium bowl and season with salt and pepper. Add the fish and let it soak until ready to fry. Pour the cornmeal into a baking dish and add 0.5 teaspoon each of salt and black pepper.
2. In a bowl, combine the green onions, mayonnaise, mustard, jalapeño, and 1/2 tablespoon of brine. In a large saucepan, heat about 2 inches of vegetable oil over medium heat until it reaches 350°F (175°C) on a deep-fry thermometer. Remove 2 tilapia fillets from the milk, shaking off any excess, and dredge in cornmeal to coat completely. Carefully lower the fish into the oil and fry until golden brown, 4-5 minutes. Transfer to a plate lined with paper towels and season with salt. Repeat with the remaining fillets.
3. Toss the lettuce leaves with the jalapeño dressing, season with salt and pepper, and add more brine if desired. Arrange the fish and coleslaw on the buns.