- 3 large eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 2 tbsp plain flour
- 200g can sweetcorn
Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…
- 3 spring onions, finely sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1 garlic clove, finely sliced
- 200g cherry tomatoes, halved
- 1-2 tbsp chipotle chilli sauce
- 1 lime, zested and juiced
The same shape, but smaller than…
- 2 skinless cod fillets
A popular mild-flavoured saltwater fish mainly found in the Pacific and Atlantic oceans. Cod…
- ½ small bunch of coriander, chopped
Beat the eggs and flour together until smooth. Stir through the corn, spring onion and some seasoning.
Heat half the oil in a medium non-stick frying pan. Pour in the batter and fry over a medium heat for 3 mins on each side until golden.
Heat the grill to high. Heat the remaining oil in a frying pan and cook the garlic and tomatoes for 5 mins. Stir through the chipotle and the lime juice and zest.
Meanwhile, cook the fish on a baking tray under the grill, set to medium-high and cook for 3-4 mins on each side.
Slice the corn fritter into four and divide between two plates. Sprinkle over the coriander and serve with the fish and chipotle tomatoes.