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.