Cod's roe + sweetcorn fritters with avocado + Sriracha

Cod's roe + sweetcorn fritters with avocado + Sriracha

A Lot on Her Plate
Helen Cathcart

When we were kids, a long, long time before it became the trendy ‘dude food’ it is today, my mum would occasionally make ‘chicken Maryland’ – her version of southern fried chicken. My favourite part of the dish was the sweetcorn fritters. I just loved the way the sweet, crunchy corn burst in my mouth, cloaked in savoury, spicy pancake batter. The addition of soft cod’s roe to these fritters gives them a lovely light, fluffy texture and subtle fish flavour. I like these for brunch, but you can make a batch, fry them and freeze them. They’re great reheated in the oven as a snack when entertaining friends, or when you just fancy something a bit naughty to nibble on. Dipped in spicy Sriracha chilli sauce, they are dangerously addictive!


Quantity Ingredient
600-800ml flavourless oil, (groundnut or sunflower), for deep-frying
100g tinned, drained cod’s roe, patted dry with kitchen paper
100g tinned, drained sweetcorn
1/2 lemon, juiced
1/2 teaspoon ground white pepper
pinch cayenne pepper
freshly ground black pepper
1/2 teaspoon sea salt
80g plain flour
pinch caster sugar
1 lime, zested
1 teaspoon southern spice mix
or 1/4 teaspoon hot smoked paprika, mixed with 1/4 teaspoon each of cayenne pepper, ground cumin and garlic granules
1/2 teaspoon baking powder
1 egg, beaten
60ml milk

To serve

Quantity Ingredient
sriracha sauce
or Sriracha mayo
1 ripe avocado, stoned and sliced
red chilli flakes, for sprinkling
wedges lime, for squeezing


  1. Heat the oil in a deep-fat fryer or fill a large, high-sided pan with 3 cm oil. The oil should reach 185°C (test with a jam thermometer if using a pan).
  2. In a large bowl, gently mix the cod’s roe with the sweetcorn, trying not to mash up the roe too much. Add the lemon juice and season generously with white pepper, cayenne pepper and black pepper. In a separate bowl, mix the salt, flour, sugar, lime zest, spices and baking powder. In a jug, mix the egg and milk with 1 tablespoon of cold water, and then whisk this into the flour mix until you have a loose-ish batter, just a fraction thicker than pancake batter, adding a touch more water if it’s too thick.
  3. Add enough batter to the cod’s roe and sweetcorn mix to coat them well so that they will hold together when fried. There may be some batter leftover, which you can keep in the fridge for a couple of days. Working in batches, carefully drop dessertspoonfuls of the mixture into the hot oil, 2 or 3 at a time, depending on the size of your fryer or pan. Leave them to cook, untouched, for about 4 minutes per batch, until they are a deep golden colour and have floated to the surface. Remove them carefully with a slotted spoon to a metal plate or baking tray covered with kitchen paper to absorb any excess fat. Scatter with salt and keep them warm in the oven on a low heat while you repeat the process with the remaining batter.
  4. Serve warm, with Sriracha sauce or Sriracha mayo, avocado and sprinkled with red chilli flakes and lime juice.
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