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. Serve this fried fish in soft corn tortillas for fish tacos or serve them with coleslaw, french fries, lemon wedges, and homemade tartar sauce or remoulade sauce.
