I had a few people ask me what to do with the pineapple salsa. Here is one thing you can do with it – serve it alongside or on top of fish! This is a recipe for a delicious and spicy fish coating! For this recipe, I used fresh crappie fillets but other types of fish such as tilapia or bluegill would go great as well. I felt the Cajun seasoning played an important role giving it just the right amount of heat. There are only 3 steps to this quick and easy recipe. The fish is first dipped in batter, rolled in a spicy cornmeal mixture, and then fried in the pan. This recipe is best served with Tabasco sauce, pepper sauce, or pineapple salsa.
- 1 lb crappie fillets
- 1/2 cup milk
- ½ cup flour
- 2 eggs
- 1 cup cornmeal
- 1 tablespoon Cajun seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- Mix together flour, eggs, and milk in a bowl. In another bowl mix together cornmeal, Cajun seasoning, salt, and pepper.
- Dip crappie fillets in the wet mixture to coat and then roll in the dry mixture.
- Fry fillets in oil on both sides until both sides are golden brown or until fully cooked.