I confess, the ingredient list looks like a real clash of cultures but this is the crispiest batter and the salmon holds the Cajun spice flavour so well, it is a delicious treat.
Traditionally catfish would be used with this recipe but it works well with snapper too.
My Cajun spice rub recipe is in the blog or use your preferred mix.
Serves 6 with side dishes.
900g salmon fillet, 4 large fillets, skinned and cut into 5x2cm strips
80g Masa Lista, Mexican corn flour
60g besan, chickpea flour
1 tablespoon Cajun spice rub
oil for deep frying
a few dill fronds
Combine the flours and spices in a large bowl.
Make a well in the centre of the flours and whisk in the water until you have a lump free batter the consistency of double cream.
Set aside for 30mins.
Heat the oil until hot enough that a drop of batter immediately bobs to the surface an begins to colour.
Dip the salmon pieces in the batter and and then pop into the oil, only do 4-6 pieces at a time, do not overload the pan.
Once golden brown, remove with a slotted spoon and drain on some absorbent paper, repeat with the remaining fish.
Arrange on a plate and sprinkle with the dill fronds.