Fish Sandwiches With Jalapeno Slaw

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1 cup milk

Kosher salt and freshly ground pepper

4 5-to-6-ounce tilapia fillets

1 cup stone-ground cornmeal

2 scallions, thinly sliced

1/4 cup mayonnaise

2 tablespoons whole-grain mustard

2 tablespoons chopped pickled jalapenos and 1/2 to 1 tablespoon juice from the can

Vegetable or peanut oil, for frying

3 cups thinly sliced iceberg lettuce (about 1/2 small head)

4 soft hoagie rolls, split and toasted