Fish Goujons with Pineapple Salsa and Hush Puppies

Crispy deep-fried fish steaks served alongside a chunky pineapple salsa and savory pan-fried cornbread bites.

Fish Main Course Fried Salsa Cornbread

Estimated Nutrition

Calories

1062.6

kcal / serving

4250.5 kcal total

Carbs

115.2g

per serving

460.8 g total

Fat

47.6g

per serving

190.5 g total

Protein

46.3g

per serving

185.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

110

Sugar

0.5

tbsp

Baking Powder

Dairy

piece

Egg

125

Milk

110

Butter

melted

Fruits

0.5

piece

Pineapple

small, peeled and diced

tsp

Lemon Juice

GrainsCereals

110

Plain Flour

230

Cornmeal

polenta

230

Plain Flour

for hush puppies

230

Cornmeal

medium or coarse

NutsSeeds

grams

Cajun Seasoning

to taste

pinch

Chilli Flakes

or finely chopped fresh chilli to taste

0.5

handful

Coriander

fresh, finely chopped

handful

Coriander

fresh, chopped

OilsFats

unit

Vegetable Oil

enough for deep-frying

Seafood

piece

Tuna Steak

medium-sized

piece

Cod Steak

medium-sized

piece

Salmon Steak

medium-sized

Vegetables

Onions

finely diced with mixed peppers

tin

Sweetcorn

small, drained

Method

Combine 110g flour, 230g cornmeal, and Cajun seasoning in a bowl.

Dip each fish steak into the flour mixture until coated.

Heat vegetable oil in a deep-fryer or heavy pot.

Fry fish for five minutes until golden and floating, then drain on kitchen towels.

Briefly blend pineapple, coriander, chilli, and lemon juice into a chunky salsa.

Mix 230g flour, 230g cornmeal, sugar, and baking powder, then stir in egg, milk, and butter.

Fold onions, peppers, sweetcorn, and coriander into the cornbread batter.

Fry spoonfuls of the batter in a pan with a little oil until golden on both sides.

Serve the hot fish goujons with the pineapple salsa and hush puppies.