12 to 16 frozen breaded Alaska pollock fish sticks (.75 to 1.0 oz. each)
4 slider buns or small rolls, halved
1 cup prepared creamy-style coleslaw
4 teaspoons barbecue sauce
Prepare breaded Alaska pollock fish sticks according to package directions; keep warm.
Toast cut side of buns on grill pan or griddle. For each sandwich, portion 1/4 cup coleslaw on bottom bun, top with 3 to 4 fish sticks. Spread 1 teaspoon barbecue sauce on bun top; close sandwich.