(RECIPE BELOW)
The American Heart Association, with local support from the University of Maryland Medical System, is driving equitable health in our communities through nutrition security -- from Farm, to Kitchen, to Table.

The EmPOWERED to Cook video series, which is aimed toward faith communities, is an example of that work.

Chronic disease is impacted by healthy food access. One of the most critical components to improving cardiovascular health and outcomes is an improved diet and creating environments that support healthy choices.

Making healthy changes in places were people come together in community is an important way to help people be healthier. It also helps cultivate social norms that foster healthier behaviors.

Food can be an integral part of the faith community, and often brings people together as part of fellowship.

Many faith communities want to support their members and surrounding community through food pantries and food banks. They may host meals to help those in the community and provide a welcoming and loving place to find family. Having the support from the faith community can help many who experience food and nutrition insecurity.

EmPOWERED to Cook offers a series of simple, scalable, heart-healthy recipes that faith organizations can adopt to feed worshippers and their communities at-large.

RECIPE
Oven Fried Fish Po’boy
Serves 4 – 1 sandwich per serving

Ingredients:

For fish:
4 catfish fillets (about 4 ounces each) can substitute with Rockfish
Vegetable oil spray (olive oil preferred)
2 teaspoons acceptable vegetable oil
White of 1 large egg
1 teaspoon water
2 tablespoons all-purpose flour
2 tablespoons yellow cornmeal
2 teaspoons salt-free Cajun or Creole seasoning blend
½ teaspoon salt
4 whole-wheat Sub Rolls
4 thick slices of a large tomato

For cole slaw:
2 cups packaged shredded coleslaw mix or 1 ½ cups shredded cabbage and ½ cup shredded carrots
1 tablespoon Creole mustard or 1 tablespoon fat-free or light Italian or honey Dijon salad dressing
1 tablespoon fat-free or low-fat mayonnaise or substitute Greek Yogurt
¼ teaspoon salt-free Cajun or Creole seasoning blend
OPTIONAL: 1 tablespoon apple cider vinegar

Directions:
1. In a shallow bowl, using a fork, beat the egg white and water.
2. On a large plate, combine the flour, cornmeal, 2 teaspoons seasoning blend, and salt. Set the plate next to the bowl, assembly-line fashion.
3. Rinse the fish and pat dry with paper towels. Dip each fillet in the egg mixture, then in the flour mixture, turning and patting to coat lightly. Shake off any excess flour mixture.
4. Heat a large nonstick skillet over medium heat. Lightly spray with vegetable oil spray. Pour the oil into the skillet and swirl to coat the bottom. Cook the fish for 3 to 4 minutes on each side, or until it flakes easily when tested with a fork.
5. Meanwhile, in a medium bowl, stir together the coleslaw mix, salad dressing, mayonnaise or yogurt, and ¼ teaspoon seasoning blend.
6. Split and toast the sub rolls.
7. To assemble, put each fillet on to the bun. Spoon the coleslaw mixture over the fish. Add the tomato.