Sweetcorn fritters with chipotle cod
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Sweetcorn fritters with chipotle cod

By Esther Clark

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

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

  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.

  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.

  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.

  5. 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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