Ingredients

• sunflower oil
• for deep-frying
• 1 free-range egg
• beaten
• 50g/1¾oz plain flour
• 100g/3½oz fine polenta
• 1 x 600g/1lb 5oz gurnard
• filleted and pin-boned
• 1 small red onion
• finely diced
• 1 green chilli
• seeds in and finely chopped
• 1 lime
• juice
• 1 tbsp coriander
• chopped (save a few pretty bits for the finished dish)
• 1 fresh corn on the cob
• cooked and kernels removed
• 3 ripe plum tomatoes
• 1 tsp caster sugar
• 50ml/2fl oz olive oil
• 2 medium free-range egg yolks
• 250ml/9fl oz sunflower oil
• 10g flatleaf parsley
• leaves only
• chopped
• 10g coriander
• leaves only
• chopped
• 30g/1oz rocket leaves
• chopped
• 15g/½oz grated parmesan cheese
• 20ml/¾fl oz verjus
• 40g/1½oz chopped jalapeño pepper
• from a jar
• 1 tsp sea salt
• 1 lime
• halved
• fresh coriander leaves

Directions

• 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.)
• 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.
• Carefully lower the fish into the fat and fry for 4-6 minutes
• then remove and drain on kitchen paper.
• To make the relish
• put all the ingredients in a large bowl
• season with salt and pepper
• mix and set aside.
• 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.
• Remove the mayonnaise from the food processor and place in a large bowl. Add the remaining ingredients and mix to combine.
• 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.