Crispy Dutch Yellowtail, Sweetcorn Waffles, Pineapple Habareno Salsa, Rum Pickled Onions

In the depths of Winter, sometimes the palate can get overwhelmed by heavy, rich flavours. It’s at these times that you long for a party in your mouth, something to add a bit of va va voom back to your tastebuds. This dish has it all.

Crispy, spicy, pickled and with a good dose of Rum, this will take your Holiday dining to a whole new level.


Sweetcorn Waffles:

3 Eggs, separated

440g Whole Milk

125g Unsalted Butter, melted

275g Plain Flour

2 tsp Baking Powder

20g caster Sugar

Pinch Salt

50g Sweetcorn Kernels, drained from a tin

Pineapple Habanero Salsa:

½ Pineapple, chopped small

2 Habanero peppers, chopped small

1 Green Bell Pepper, chopped small

1 Red Onion, chopped small

20g Coriander, finely chopped

1 Lime, juice

½ tsp Salt

Rum Pickled Onions

2 Red Onions, finely sliced

200ml Cider Vinegar

50ml Water

50ml Rum

1 tsp salt

1 tsp Sugar

Crispy Yellowtail:

4 x 150g Dutch Yellowtail Fillets

70g Plain Four

2 tsp Paprika

Pinch Salt

Rapeseed Oil, enough to fill your pan to a level of 1 cm.

Mayonnaise & Lime Wedges to serve.


  1. Begin with the pickled onions. Add the vinegar, water, sugar and salt to a small pan and heat over a medium heat. Once the sugar and salt has dissolved, add the rum and onions. Remove from the heat and allow to cool in a sterile jar. Once cold these will keep in the fridge for a few weeks.

  2. For the salsa, mix all ingredients together apart from the coriander and set aside to macerate.

  3. For the waffles add the flour, sugar, and salt to a small bowl. Whisk the egg yolks into the milk. Make a well in the flour and slowly pouring the egg mixture, whisking from the centre outwards. Add the butter and whisk until smooth then add in the sweetcorn. Preheat your waffle iron to 180C (or you can pan fry the batter as pancakes.)

  4. Whisk the egg whites to stiff peaks and fold in 3 additions, trying not to lose too much air.

  5. Cook 4 waffles at a time for 8-10 minutes or until risen and fluffy. These can be kept warm in a low oven.

  6. Meanwhile, mix the flour, paprika and salt for the fish in a bowl. Dredge each fillet and shake off the excess.

  7. Heat the oil in a large shallow pan over a medium high heat. Fry the fillets for 2-3 minutes each side or until crisp and only just cooked.

  8. Mix the coriander through the salsa and serve the fish, piled onto the waffles with the salsa, onions and plenty of mayo and lime. Perfect!