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Ingredients

Method

  • STEP 1

    Beat the eggs and flour together until smooth. Stir through the corn, spring onion and some seasoning.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    Meanwhile, cook the fish on a baking tray under the grill, set to medium-high and cook for 3-4 mins on each side.

  • STEP 5

    Slice the corn fritter into four and divide between two plates. Sprinkle over the coriander and serve with the fish and chipotle tomatoes.

Recipe from Good Food magazine, May 2020

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A star rating of 3.5 out of 5.7 ratings
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