YIELD: 1 serving
For the Cajun mayo:
2 Tbsps. + ½ tsp. light mayonnaise
2 tsps. yellow mustard
1/8 tsp. garlic powder
3/8 tsp. Cajun seasoning
For the pickled slaw:
2 Tbsps. cider vinegar
1 Tbsp. sugar
2 Tbsps. pickle relish
2 ½ cups shredded green cabbage
½ cup shredded carrot
1 Tbsp. chopped scallion
For the sandwich:
1 whole-grain hoagie roll
1 Tbsp. Cajun mayo
1 (3 oz.), unbreaded, once-frozen Pollock portion, cooked
¼ cup pickled slaw
1. For the Cajun mayo: Combine all Cajun mayo ingredients. Set aside.
2. For the pickled slaw: Combine cider vinegar and sugar and stir until sugar is dissolved. Add pickle relish and stir. Add vegetables and toss to combine. Set aside.
3. For the sandwich: Spread roll with mayo. Add 3-oz. portion of fish.
4. Top with ¼ cup pickled slaw and crown with top of bun.
Recipe: Alaska Seafood Marketing Institute