• 2 x 200 g (7 oz) boneless, skinless ocean trout fillets
• 3 corn cobs
• 7 g (¼ oz/¼ cup) finely chopped flat-leaf (Italian) parsley
• 130 g (4½ oz/1 cup) finely chopped leek (about 1 large leek), white part only
• 2 green chillies, seeded and finely chopped
• 75 g (2½ oz/½ cup) plain (all-purpose) flour
• 3 large free-range eggs, lightly beaten
• 80 ml (2½ fl oz/⅓ cup) vegetable oil

Preheat the oven to 140°C (275°F). Line a baking tray with baking paper.

Cut the trout fillets into a fine dice and place in a large bowl. Slice the corn kernels from the cobs and add them to the trout, then add the parsley, leek and chilli. Add the flour and mix until all the ingredients are lightly coated in the flour. Add the beaten egg and stir until the mixture comes together to form a thick batter.

Heat half of the oil in a large non-stick frying pan over medium-high heat. When the oil begins to shimmer, add heaped tablespoons of the trout mixture to the pan, lightly flattening the mix as you add it to the oil. Fry the fritters for 3-4 minutes on each side, or until golden brown. Transfer to the lined tray and keep warm in the oven. Repeat the process with the remaining oil and batter.

Serve the fritters with some mayonnaise and hot chilli sauce if desired, and a green salad.