Sweetcorn fritters with chipotle cod

Rustle up some sweetcorn fritters to enjoy with cod in a spicy tomato sauce for a speedy midweek meal. It’s ready in just 20 minutes

Prep:5 mins
Cook:15 mins

Serves 2
Easy

Nutrition per serving

kcal 409
fat 15g
saturates 3g
carbs 25g
sugars 11g
fibre 5g
protein 43g
salt 0.9g

Ingredients

3 large eggs
2 tbsp plain flour
200g can 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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