Ingredients

• 1 corncob, husks removed
• 1 small Spanish onion, finely chopped
• 2 mangoes, peeled, finely chopped
• 1 avocado, finely chopped
• 1/3 cup (80ml) lime juice
• 2 tablespoons olive oil
• 1/2 teaspoon ground cumin
• 3 cloves garlic, crushed
• 1 teaspoon black peppercorns, finely crushed
• 650g flathead fish fillets, skinned, pin-boned
• 1/4 teaspoon chilli powder
• 1 cup (150g) cornflour
• 2 teaspoons dried oregano
• Vegetable oil, for shallow-frying
• 1/4 cup torn coriander leaves
• 12 tortillas, warmed, to serve
• Lime wedges, to serve

Method

• Step 1 Preheat a char-grill pan over medium-high heat. Cook corn, turning, for 10 minutes or until tender. Cool. Cut kernels from cob. Combine with onion, mangoes, avocado, 2 tablespoons lime juice, olive oil and cumin. Season to taste with salt and pepper. Refrigerate until ready to serve.
• Step 2 Combine garlic, remaining lime juice, pepper and 1 teaspoon salt. Add fish. Turn to coat. Cover. Refrigerate for 30 minutes.
• Step 3 Preheat oven to 160°C. Combine chilli, cornflour and oregano. Pour oil into a large, deep frying pan until it is 2cm-deep. Heat over medium heat until hot. Dust 1/3 fish in flour mixture. Shake off excess then shallow-fry for 2-3 minutes or until golden. Drain on paper towels then keep warm in oven. Repeat twice with remaining fish.
• Step 4 Stir coriander into mango salsa. Serve with crisp fish, tortillas and lime wedges.