Here’s a fishy twist on everyone’s favourite, the corn fritter. You’ll need a really sharp knife to chop the fish into a fine dice. If your knife skills aren’t great, then wrap the fish fillet in plastic wrap and chill in the freezer for an hour. This will make the fish firmer and easier to slice and dice.
2 x 200g (7oz) boneless, skinless ocean trout fillets
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