Crispy Fish Sandwiches with Stone Fruit Slaw

Ingredients

• 4 small haddock fillets, trimmed
• 1 cup 2% milk
• ¼ cup pickle juice
• ¼ cup hot sauce
• ½ cup cornstarch
• 1 tbsp Old Bay
• 2 eggs, beaten
• 1 ½ cups panko breadcrumbs
• ½ cup unsweetened shredded coconut
• ½ cup canola oil, for frying
• ½ head green cabbage, shaved
• 1 large carrot, shredded
• 2 peaches, sliced into wedges
• 4 blue prunes, cut into wedges
• ½ cup cilantro, coarsely chopped
• 1 clove garlic, minced
• ¼ cup apple cider vinegar
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 2 tsp honey
• 1 tsp salt
• 4 sesame seed buns, split and toasted
• ¼ cup mayo
• 8 butter lettuce leaves