Variations of the hush puppies (cornbread) can be made by adding cheese, other vegetables, or whatever you like!
Combine the flour and cornmeal in a bowl and mix in Cajun seasoning according to taste.
Gently dip each fish steak into the mixture. (You don't need to roll it in egg first, so don't worry that it won't stick, it will.)
Heat the oil for deep-frying (CAUTION: Hot oil can be dangerous. Do not leave unattended).
Place the seasoned fish steaks into the hot oil and cook until the fish begins to float and is golden. Depending on the size of your fish steaks, they should take no more than five minutes to cook. Remove and drain on kitchen towel. Reserve some of the oil for the hush puppies.
For the pineapple salsa, place the pineapple chunks in a blender with the coriander, dried or fresh chilli and lemon juice. Blend briefly so the salsa has a chunky texture.
For the hush puppies, combine all the dry ingredients in a bowl. Make a well in the centre and stir in the egg and milk, then stir in the melted butter last.
Add the onions, peppers, sweetcorn and coriander and mix well.
Heat a small amount of the oil used for the frying the fish goujons in a frying pan. Using a spoon, drop a few small spoonfuls of the cornbread mixture into the pan. Gently fry on both sides until golden. Remove and drain on kitchen towel.
Repeat until all mixture has been used and serve hot with the fish goujons and salsa.
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Micky Flanagan and chefs Francesco Mazzei and David Everitt-Matthias are in the studio.
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