Beat the eggs and flour together until smooth. Stir through the corn, spring onion and some seasoning.

Heat half the oil in a medium non-stick frying pan. Pour in the batter and fry over a medium heat for 3 mins on each side until golden.

Heat the grill to high. Heat the remaining oil in a frying pan and cook the garlic and tomatoes for 5 mins. Stir through the chipotle and the lime juice and zest.

Meanwhile, cook the fish on a baking tray under the grill, set to medium-high and cook for 3-4 mins on each side.

Slice the corn fritter into four and divide between two plates. Sprinkle over the coriander and serve with the fish and chipotle tomatoes.