This is a great way to try the cajun spice blend in two different recipes. Firstly to spice a quick coleslaw, and then to season a Louisiana-style fried fish. It's a great combination for a quick meal!

'Fish fry' seasoning is a popular ready mix in Louisiana - made from cajun spices and citric acid for its lemony flavour. You don't need that here - instead use the cajun seasoning, with salt - and then season with lemon juice to serve.

We've also included a recipe for hush puppies - the classic accompaniment to fried fish in southern US states - are not well known in the UK. They're like a moreish savoury cornmeal doughnut. If you've got a bag of cornmeal they're absolutely worth a try. You can even set aside a few to sprinkle in sugar, and save for dessert. 

Fried fish ingredients

Coleslaw ingredients

  • 2 tbsp Mayonnaise
  • 2 tbsp Plain yoghurt
  • 1 tbsp Capers
  • 2 tbsp Gherkins, finely minced
  • 1/2 tsp Cajun spice blend 
  • 1 tsp Worcesterdshire sauce
  • Fine salt, to taste
  • ½ Pointed white cabbage, finely sliced
  • 2 Carrots, peeled and grated
  • ½ Red onion, finely sliced

For the hush puppies

  • 120g Cornmeal
  • 60g Plain flour
  • 1tsp Baking powder
  • ½ tsp Bicarbonate of soda
  • 1/2 tsp Fine salt
  • 1 Egg
  • 100g Whole milk
  • 100g Plain yoghurt
  • 1.5 litres Vegetable oil for frying (to fill a deep pan by 1-2 inches)


  1. Sprinkle salt and cajun spice over both sides of the fish fillets, and refrigerate for 30-60 minutes  
  2. Next make the coleslaw. In a large bowl, mix together mayonnaise, yoghurt, capers, gherkins, spice blend, and Worcestershire sauce. Season with fine salt to taste. Toss in the cabbage, carrot and red onion and set aside.  
  3. For the hush puppies, in a medium mixing bowl, mix together the cornmeal, flour, baking powder, bicarbonate of soda and salt. Stir in the egg and yoghurt. Slowly add milk until it forms a thick batter.
  4. Pour 1-2 inches of the sunflower oil into a deep pan, suitable for deep frying. Heat to 175 C. 
  5. Drop a tablespoon of hush puppy mixture at a time into the oil, and cook for 2-5 minutes until golden brown - turning part way through. 
  6. Once golden, lift out with a slotted spoon, onto a plate lined with kitchen roll. Sprinkle with salt and keep warm. Whilst the hush puppies rest, fry the fish.
  7. Take the fish from the fridge. Lay the cornmeal onto a plate, and toss the fish in it. Carefully lower the fish into the hot oil, and fry for 1-3 minutes on each side, until golden. Remove with a slotted spoon. 
  8. Serve together fish, hush puppies, slaw and a couple of segments of lemon to squeeze over. 
© Speciality Cooking Supplies Limited 2024


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