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  • 2 tablespoons olive oil
  • 2 John Dory, filleted, pin-boned and cut into bite-sized pieces
  • salt and pepper
  • 75 g (3 oz) self-raising flour
  • ½ teaspoon paprika
  • 1 egg
  • 50 ml (2 fl oz) milk
  • 2 sweetcorn cobs, kernels removed
  • 1 red pepper, cored, deseeded and finely diced
  • 2 tablespoons vegetable oil
  • 100 g (3½ oz) soured cream
  • a few coriander leaves

Mix together the flour, paprika, egg and milk to make a thick, smooth batter. Fold in the sweetcorn and red pepper and season with salt and pepper.

Heat the vegetable oil in a frying pan over a medium heat. Drop in heaped teaspoonfuls of the fritter mixture and fry until golden and bubbles start to appear on the surface. Turn over and cook on the other side until brown. Keep warm while cooking the fish. (Alternatively, the fritters can also be made the day before and heated in the oven before serving.)

Heat a frying pan over a high heat and add the olive oil. Season the fish and fry for 2 minutes until the skin is golden and crispy, then turn over and cook for a further 30 seconds. Place a piece of fish on each fritter, topped with a spoonful of soured cream and garnished with a coriander leaf, if liked.

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