Fried gurnard with sweetcorn relish and jalapeño mayonnaise

1. 1

   For the gurnard, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with sunflower oil. Heat to 180C. (To check the oil is at the right temperature, drop a cube of bread into the hot oil. It should become golden-brown in 1 minute.) (CAUTION: Hot oil can be dangerous. Don't leave unattended.)

2. 2

   Place the flour, egg and polenta in three dishes and dip the fish through the three dishes in that order to coat it in flour, egg and polenta.

3. 3

   Carefully lower the fish into the fat and fry for 4-6 minutes, then remove and drain on kitchen paper.

4. 4

   To make the relish, put all the ingredients in a large bowl, season with salt and pepper, mix and set aside.

5. 5

   For the jalapeño mayonnaise, put the egg yolks into a food processor and start to blend. Gradually add the oil in a thin stream until you have the consistency of mayonnaise.

6. 6

   Remove the mayonnaise from the food processor and place in a large bowl. Add the remaining ingredients and mix to combine.

7. 7

   To serve, place the fried fish on serving plates with the relish and jalapeño mayonnaise alongside. Garnish with the lime halves and fresh coriander leaves.

1 serving ≈ 425 g

Nutrition values are estimates. - means data is unavailable.