+ Ingredients:
- 3 huge eggs
- 2 tbsp plain flour
- 200g can sweetcorn
- 3 spring onions , finely cut
- 1 tbsp rapeseed oil
- 1 garlic clove , finely cut
- 200g cherry tomatoes , split
- 1-2 tbsp chipotle stew sauce
- 1 lime , zested and squeezed
- 2 skinless cod filets
- ½ little pack of coriander , chopped
+ Method:
- Stage 1
Beat the eggs and flour together until smooth. Mix through the corn, spring onion and some flavoring.
- Stage 2
Heat a large portion of the oil in a medium non-stick skillet. Pour in the hitter and fry over a medium hotness for 3 mins on each side until brilliant.
- Stage 3
Heat the barbecue to high. Heat the leftover oil in a skillet and cook the garlic and tomatoes for 5 mins. Mix through the chipotle and the lime squeeze and zing.
- Stage 4
In the interim, cook the fish on a baking plate under the barbecue, set to medium-high and cook for 3-4 mins on each side.
- Stage 5
Cut the corn squander into four and split between two plates. Sprinkle over the coriander and present with the fish and chipotle tomatoes.