Nathan Outlaw serves up polenta-coated gurnard with sweetcorn and tomato relish and jalapeño mayonnaise on Saturday Kitchen.

Nathan says: “Gurnard is not a strongly flavoured fish, so here it’s served with a punchy mayo, fresh relish and an extra-crunchy coating.”

The ingredients for the polenta coated gurnard are: sunflower oil, for deep-frying, 1 free-range egg, beaten, 50g plain flour, 100g fine polenta and 1 x 600g gurnard, filleted and pin-boned.

For the relish: 1 small red onion, finely diced, 1 Dutch 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 and 50ml olive oil.