Serves: 2

Prep: 5 mins and Cook 15 mins


  • 3 large eggs
  • 2 tbsp plain flour
  • 200g sweetcorn
  • 3 spring onions, finely sliced
  • 1 tbsp rapeseed oil
  • 1 garlic clove, finely sliced
  • 200g cherry tomatoes, halved
  • 1-2 tbsp chipotle chilli sauce
  • 1 lime, zested and juiced
  • 2 skinless cod fillets
  • ½ small bunch of coriander , chopped


  1. Beat the eggs and flour together until smooth
  2. Stir through the corn, spring onion and some seasoning
  3. 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
  4. Heat the grill to high. Heat the remaining oil in a frying pan and cook the garlic and tomatoes for 5 mins
  5. Stir through the chipotle and the lime juice and zest
  6. Meanwhile, cook the fish on a baking tray under the grill, set to medium-high and cook for 3-4 mins on each side
  7. Slice the corn fritter into four and divide between two plates
  8. Sprinkle over the coriander and serve with the fish and chipotle tomatoes.

Sweetcorn fritters with chipotle cod recipe | BBC Good Food