Serves: 2
Prep: 5 mins and Cook 15 mins
Ingredients:
- 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
Method:
- 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.
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