Mackerel with sweetcorn salsa / Jason Lowe

Serves 4 as a starter

2 medium-sized mackerel, filleted and boned
A little flour for dusting
Vegetable or corn oil for frying

For the salsa

1 corn on the cob
1 red onion, peeled, halved and finely chopped
1 medium red chilli, finely chopped with the seeds
2 tomatoes, finely chopped
100-120ml olive oil
Salt and freshly ground black pepper
2tbsp chopped coriander

Cook the sweetcorn in boiling salted water for about 15 minutes, until well cooked, then drain and leave to cool. Remove all of the kernels from the cob by cutting them away with a knife.

To make the salsa, gently cook the onion and chilli in the olive oil for a minute then remove from the heat and stir in the corn, tomatoes and coriander; season to taste and add a little more oil if necessary.

Season the mackerel fillets and dust the skin lightly with flour. Heat the vegetable oil in a preferably non-stick frying pan and cook the fillets, skin-side down, for a couple of minutes, until the skin is crisp.

Serve the fillets with the salsa spooned over.