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!