Submitted by Wayne Stokes
2 tbsp butter/margarine
In a small bowl, whisk the mayonnaie, sour cream and sugar until smooth. Add coleslaw mix and toss and set aside.
In a shallow bowl, toss the fish with milk
In a large re-sealable plastic bag, combine cornmeal, cajun seasoning, salt and cayenne. Add fish and shake to coat.
In a large non stick skillet, heat oil over medium heat. Cook fish for 4-5 minutes on each side or until fish flakes easily with a fork and coating is golden brown. Spoon coleslaw onto rolls and top with fish.
Although originally a catfish recipe, walleye works great!