Ocean trout and corn fritters

Name: Ocean trout and corn fritters
Yield: Serves 4
Ingredients: 7 g (¼ oz/¼ cup) finely chopped flat-leaf (Italian) parsley; 3 corn cobs; 80 ml (2½ fl oz/⅓ cup) vegetable oil; 130 g (4½ oz/1 cup) finely chopped leek (about 1 large leek), white part only; 75 g (2½ oz/½ cup) plain (all-purpose) flour; 2 x 200 g (7 oz) boneless, skinless ocean trout fillets; 2 green chillies, seeded and finely chopped; 3 large free-range eggs, lightly beaten

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Simple Table

By Michele Cranston

Published 2016

About

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.

Ingredients

2 x 200 g (7 oz) boneless, skinless ocean trout fillets
3 corn cobs

Fish course
Pescatarian

Method

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