|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 31g||40%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 64g||23%|
|Dietary Fiber 5g||19%|
|Total Sugars 1g|
|Vitamin C 1mg||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These fish pieces are fried with a Cajun batter made with Cajun seasonings plus beer, eggs, and milk. We didn't have the corn flour called for in the recipe, so we put plain yellow cornmeal in our blender and processed it until it was very fine and flour-like. Rice flour may also be used in place of the corn flour.
We also dipped the fish in plain flour before we put it in the egg mixture, but you can skip that step if you want to keep the batter low gluten or gluten free. We used chunks of haddock fillets in the pictured dish. Catfish, cod or pollock would work all work well in the recipe.
3 large eggs, slightly beaten
1/2 cup milk
1/2 cup beer
3 tablespoons mustard
1/2 to 1 teaspoon Tabasco sauce
2 tablespoons salt, divided
2 teaspoons freshly ground black pepper, divided
1/2 to 1 teaspoon cayenne pepper, divided
1 cup all-purpose flour
3 cups fine yellow corn flour
2 pounds fish fillets
Vegetable oil, for frying
In a mixing bowl, whisk together eggs, milk, beer, mustard, Tabasco, and half of the salt and peppers.
Put the all-purpose flour in a plate or wide, shallow bowl.
In another bowl, combine the remaining salt and black pepper with cayenne pepper, and the corn flour; stir to blend thoroughly.
Cut fish fillets into bite-sized chunks or nuggets. Drop several chunks in the all-purpose flour and then put them in the egg mixture to coat.
Drop the fish into the corn flour mixture, turning to coat thoroughly.
Place the coated fish on a rack to dry slightly.
Preheat oil in deep fryer to about 370 F.
Working in small batches, fry the fish nuggets until they are golden brown and float to the surface, about 3 to 5 minutes. Take care not to overcook.
With a slotted metal spoon, remove the fish nuggets to paper towels to drain. Pat them gently with paper towels to soak up any excess oil.
- Replace the cayenne pepper with a salt-free Cajun-style seasoning, or use a Cajun seasoning with salt and reduce the salt accordingly.
- Replace the corn flour with rice flour.
- For a gluten-free batter, omit the first dip with the all-purpose flour and use a gluten-free beer or more milk.