Haddock Goujons, Cajun Onion Rings and Pineapple Salsa

Combine the cornmeal and plain flour in a bowl and season. Wash the fish and cut into chunky strips around 3” long and 1” wide. Season the fish with some of the Cajun seasoning and coat them in the dried flour mixture. Pour enough oil into a large frying pan to cover the base and place over a moderate heat. Put the fish in the pan skin-side down – i.e. the side that would have had the skin on it, not the flat side. Cook over a moderate heat for 1½–2½ minutes per side.

Once you have coated all of the fish pieces, add a small amount of milk to the seasoned corn meal, to make a thick batter. Take an onion and slice it making rings. Dip the onion into the batter and fry in the same oil as you cooked the fish, for about 1 minute. Finely dice the pineapple and place together with all the above ingredients in a bowl. Mix together with a spoon or blend with a hand blender until the salsa is quite smooth but still has some texture; don’t over blend it. Serve the fish with the cajun onion rings and the pineapple salsa. Garnish with some salad leaved and lemon wedges.