Sweetcorn Fritters with Chipotle Cod and Tomato Lime Salsa Recipe
Introduction
These sweetcorn fritters with chipotle cod combine crispy, golden fritters with smoky, spicy fish for a delightful meal. The fresh lime and coriander add a bright finish that makes this dish fresh and exciting. Perfect for a tasty dinner that’s quick to prepare.
Ingredients
- 3 large eggs
- 2 tbsp plain flour
- 200g can sweetcorn
- 3 spring onions, finely sliced
- 1 tbsp rapeseed oil, plus extra for cooking
- 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
Instructions
- Step 1: In a bowl, beat the eggs and plain flour together until smooth. Stir in the sweetcorn, spring onions, and season with salt and pepper to taste.
- Step 2: Heat half the rapeseed oil in a medium non-stick frying pan over medium heat. Pour in the batter, shaping into a large round or two smaller fritters. Cook for 3 minutes on each side until golden and cooked through.
- Step 3: Preheat your grill to high. In another frying pan, heat the remaining oil and cook the garlic and cherry tomatoes for about 5 minutes until softened.
- Step 4: Stir the chipotle chilli sauce, lime juice, and lime zest into the garlic and tomatoes. Reduce heat slightly to keep warm.
- Step 5: Place the cod fillets on a baking tray and cook under the grill on medium-high heat for 3 to 4 minutes on each side, until cooked through and flaky.
- Step 6: Slice the sweetcorn fritter into four portions and divide between two plates. Top with the chopped coriander and serve alongside the chipotle tomatoes and grilled cod.
Tips & Variations
- For extra crispiness, add a small handful of grated cheese or breadcrumbs to the fritter batter.
- Swap cod for another white fish like haddock or pollock if preferred.
- Adjust the chipotle chilli sauce amount to control the heat level to your taste.
- Serve with a dollop of sour cream or Greek yogurt for a creamy contrast.
- You can make smaller fritters as bite-sized appetizers or for children’s portions.
Storage
Store any leftover fritters and fish separately in airtight containers in the refrigerator for up to 2 days. Reheat the fritters in a skillet over medium heat to keep them crisp, and warm the fish gently in the oven or microwave to avoid drying out. The tomato and chipotle mixture can also be reheated on the stove.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the fritters gluten-free?
Yes, substitute the plain flour with a gluten-free flour blend or rice flour to keep the fritters gluten-free without affecting the texture too much.
What can I use if I don’t have chipotle chili sauce?
You can use any smoky chili sauce or even a mix of smoked paprika and hot sauce to replicate the smoky, spicy flavor of chipotle sauce.
Print
Sweetcorn Fritters with Chipotle Cod and Tomato Lime Salsa Recipe
- Total Time: 30 minutes
- Yield: 2 servings 1x
Description
A delicious and flavorful recipe pairing crispy sweetcorn fritters with smoky chipotle-spiced grilled cod and vibrant tomato salsa, perfect for a quick and satisfying meal.
Ingredients
Sweetcorn Fritters
- 3 large eggs
- 2 tbsp plain flour
- 200g can sweetcorn, drained
- 3 spring onions, finely sliced
- 1 tbsp rapeseed oil
Chipotle Cod and Tomato Salsa
- 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
- ½ tbsp rapeseed oil (remaining from total 1 tbsp)
Instructions
- Prepare the Fritter Batter: Beat the 3 large eggs and 2 tablespoons of plain flour together until the mixture is smooth. Stir in the drained sweetcorn, finely sliced spring onions, and add seasoning to taste to create the batter.
- Cook the Sweetcorn Fritters: Heat half of the rapeseed oil (about ½ tablespoon) in a medium non-stick frying pan over medium heat. Pour in the batter and fry for about 3 minutes on each side until the fritters are golden and cooked through. Remove from the pan and keep warm.
- Prepare the Chipotle Tomato Salsa: Heat the remaining rapeseed oil in a frying pan over medium heat. Add the sliced garlic and halved cherry tomatoes and cook for approximately 5 minutes until the tomatoes soften. Stir in 1-2 tablespoons of chipotle chilli sauce along with the lime zest and juice, mixing well to combine.
- Cook the Cod: Preheat the grill to medium-high. Place the skinless cod fillets on a baking tray and grill for 3-4 minutes on each side, or until cooked through and slightly charred on the edges.
- Serve: Slice each sweetcorn fritter into four pieces and divide equally between two plates. Spoon the chipotle tomato salsa over the top, sprinkle with the chopped coriander, and serve alongside the grilled cod fillets for a vibrant and satisfying meal.
Notes
- Ensure the oil in the pan is hot before adding the batter to get crispy edges on the fritters.
- Adjust the amount of chipotle chilli sauce to control the heat level of the tomato salsa.
- Fresh coriander adds a bright herbal note; if unavailable, parsley can be substituted.
- Drain the canned sweetcorn well to avoid soggy fritters.
- Use a non-stick pan for easier frying and flipping of the fritters.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying and Grilling
- Cuisine: Modern British
Keywords: sweetcorn fritters, chipotle cod, grilled cod, chipotle chilli sauce, corn fritters, quick dinner, seafood recipe, tomato salsa
