Healthy "Fried" Fish Sandwiches

Add 1/2 cup flour to a shallow dish. Combine remaining flour, beer, salt, pepper, and garlic in a medium bowl, stirring well.

Heat olive oil in a large skillet. Dredge fish in flour, then dip in beer batter. Place fish in hot oil. Cook 4-5 minutes per side or until browned and crispy. Drain on paper towels.

Add warm water to the bowl of a stand mixer. Add 1 egg, butter pieces, and honey. Add flour, buttermilk powder, and gluten. Add salt to the side of the bowl. Make a well in the center of the dry ingredients and add the yeast to the well. Fit mixer with a dough hook and mix on speed 1 or 2 for 5 minutes or until a dough ball forms and cleans the sides of the bowl. Dough ball should be tacky but not sticky, and should spring back when lightly touched with a finger. If dough is too sticky, add flour, one tablespoon at a time. If dough is too dry, add water, 1 teaspoon at a time.

Cover dough ball with a clean towel and let rise 1 hour. Turn mixer to speed 1 for 10 seconds. Pour dough onto a clean work surface and divide into 8 equal portions. Roll each portion into a ball and place on a parchment lined baking sheet. Flatten slightly with the palm of a hand. Cover with a clean towel and let stand another 30 minutes. Meanwhile, preheat oven to 375.

Separate remaining egg and discard the white. Place yolk in a small bowl. Add 1 Tablespoon of water to the yolk, and beat with a fork until frothy. Brush tops of buns with the egg glaze and sprinkle with sesame seeds, if using. Bake at 375 for 15-22 minutes. Allow to cool before slicing. Save 4 buns for a future use. (They freeze well.)

Add coleslaw mix to a large bowl. Add remaining ingredients to a blender and blend until smooth. Combine dressing and coleslaw mix until well mixed.

Add 1 filet to the bottom half of a bun. Top with coleslaw and pickles. Top with bun top. Repeat with remaining filets and buns. Serve any remaining coleslaw on the side.