Description

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.

Directions

1. In a mixing bowl, whisk together eggs, milk, beer, mustard, Tabasco, and half of the salt and peppers.
2. Put the all-purpose flour in a plate or wide, shallow bowl.
3. In another bowl, combine the remaining salt and black pepper with cayenne pepper, and the corn flour; stir to blend thoroughly.
4. 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.
5. Drop the fish into the corn flour mixture, turning to coat thoroughly. 
6. Place the coated fish on a rack to dry slightly.
7. Preheat oil in deep fryer to about 370 F.
8. 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.
9. 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.