Tilapia Po'Boy Recipe

INGREDIENTS
2 large tilapia fillets (6-7 ounces each)
2 teaspoons Cajun spice blend (without added salt)
1/2 teaspoon salt
1 large egg white
2 tablespoons water
1/2 cup fine cornmeal
2 tablespoons canola oil, divided
5 tablespoons low-fat mayonnaise
3 tablespoons finely chopped dill pickle
4 small whole-wheat hoagie buns (2-3 ounces each), toasted
2 ripe plum tomatoes, sliced
1/2 cup thinly sliced red onion
2 cups very thinly sliced romaine

PREPARATION
Sprinkle fish with Cajun spice and salt, then cut each fillet in half lengthwise. Whisk egg white and water in a shallow dish. Place cornmeal in another shallow dish. Dip the fish in the egg mixture, then in the cornmeal. (Discard any leftover egg and cornmeal.)
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the fish (it will be a tight fit) and cook until golden brown on the bottom, 3 to 5 minutes. Turn over, swirl in the remaining 1 tablespoon oil and cook until the fish is golden brown on the other side and opaque in the middle, 3 to 5 minutes more.
Combine mayonnaise and pickle in a small bowl. To assemble the sandwiches, spread 1 generous tablespoon of the mixture on each bun. Top with a piece of fish, tomato, onion and lettuce.

NUTRITION
Per serving: 379 calories; 15 g fat (2 g sat, 6 g mono); 47 mg cholesterol; 42 g carbohydrates; 5 g added sugars; 10 g total sugars; 23 g protein; 6 g fiber; 860 mg sodium; 578 mg potassium.
Nutrition Bonus: Vitamin A (48% daily value), Vitamin B12 (23% dv),