Dinner

Sweetcorn Fritters with Chipotle Cod and Tomato Lime Salsa Recipe

BySophie Carsel November 6, 2025November 6, 2025

Introduction

Sweetcorn fritters paired with chipotle cod make a vibrant and flavorful meal that’s perfect for a quick lunch or dinner. The crispy fritters complement the smoky, spicy fish and tangy tomatoes beautifully. Simple ingredients come together to create a satisfying dish bursting with texture and zest.

The image shows a white oval plate on a white marbled texture surface. On the plate, there are three main parts: on the left side, two triangular pieces of golden-brown omelette topped with chopped green onions; in the middle front, a layer of bright red cooked cherry tomatoes mixed with chopped green herbs; and on the right side, a large white grilled fish fillet with black pepper and green herbs on top, next to a metal fork and lime wedges placed on the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 large eggs
2 tbsp plain flour
200g can sweetcorn
3 spring onions, finely sliced
1 tbsp rapeseed oil
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: Beat the eggs and flour together until smooth, then stir in the sweetcorn, spring onions, and a pinch of seasoning.
Step 2: Heat half the rapeseed oil in a medium non-stick frying pan over medium heat. Pour in the batter and cook for about 3 minutes on each side, until golden and cooked through.
Step 3: Preheat the grill to high. In another frying pan, heat the remaining oil and cook the garlic and cherry tomatoes for 5 minutes, stirring occasionally.
Step 4: Stir the chipotle chilli sauce, lime juice, and lime zest into the tomato mixture.
Step 5: Place the cod fillets on a baking tray and grill at medium-high heat for 3-4 minutes on each side, until the fish is opaque and flakes easily.
Step 6: Slice the corn fritter into quarters and divide between two plates. Sprinkle over the chopped coriander and serve with the grilled cod and chipotle tomatoes.

Tips & Variations

For extra crispiness, add a little cornmeal to the batter along with the flour.
Swap cod for haddock or tilapia if preferred, adjusting cooking time as needed.
Use fresh corn kernels if in season for a sweeter, fresher flavor.
If you like less heat, reduce the chipotle chilli sauce or substitute with smoked paprika.

Storage

Store leftover fritters and cooked cod separately in airtight containers in the refrigerator for up to 2 days. Reheat fritters in a non-stick pan to keep them crispy, and gently warm the fish in the oven or microwave. The chipotle tomato sauce can be kept refrigerated for up to 3 days.