1. In a medium bowl, mix mayonnaise, yogurt, vinegar & pepper flakes. Stir in pineapple & coleslaw mix. Set aside.
2. In a shallow dish, combine cornmeal & Cajun seasoning. Coat fish with cornmeal mix completely.
3. In a large skillet, heat oil over medium. Add fish & cook 3 minutes per side or until golden brown & flakes easily with a fork.
4. Spread slaw on both pieces of toast, top with fish & stack to make sandwiches.