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