• In a mixing bowl mix together all the Cole slaw ingredients except for the shredded cabbage and carrots. Sprinkle in salt and pepper and mix. Taste the dressing and adjust seasoning, if necessary.
• Add in the cabbage and carrot slaw to dressing and fold until fully coated. Taste again and adjust seasoning, if necessary. Set the Cole slaw aside in the refrigerator to let the cabbage soften and flavors mingle.
• Prepare the fish fillets by cutting in half and then cutting each half into smaller even pieces. You can probably get 6-7 pieces per fillet.
• In a bowl add in Lahor fish masala Shan Lahori Fried Fish Masala along with ½ cup water. Mix until batter forms.
• In a large pan or pot add in enough vegetable oil to cover the fish. Heat on medium-high heat until reaches around 350°F.
• To fry, dip dry fish completely in batter thoroughly coating. Shake excess batter off and lower slowly in heated oil. Add in enough battered fish to fill pan but not overcrowd. Fry fish for 1-2 minutes per side until golden brown and crisp.
• Use tongs or spider strainer to remove fish from oil and shake to remove excess oil. Place fried fish on a cooling rack to continue draining excess oil

Assemble Sandwiches:

• Cut hoagie roll in half (keeping the halves attached) and toast both sides on a dry frying pan on high heat.
• Once bread is toasted remove from heat. Add a bed of Cole slaw, few pieces of fish, and a little more Cole slaw on top. Optionally, you can spread some guacamole on the top half of roll. Close it up and serve.
• Serve with some lime wedges to squeeze over fish before eating and some pickles on the side.
• Enjoy!