Southern American 'Fish Fry' Style Breaded Sea Bass

Meanwhile, put the remaining Cajun spice mix (add less if you prefer things milder), breadcrumbs and olive oil for the breadcrumbs (see pantry for amount) into a small bowl. Season, then mix well.

Pat the sea bass dry with kitchen paper. Season with salt and pepper, then lay onto a lined baking tray.

Spread the mayonnaise over the top of the fish and top with the breadcrumb mixture. Gently press down with a spoon to secure. IMPORTANT: Wash your hands and equipment after handling raw fish.

When the chips have 15 mins remaining, bake the sea bass on the middle shelf until golden and cooked through, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.

While the sea bass bakes, grate the Cheddar cheese. Drain the sweetcorn in a sieve. Halve the baby plum tomatoes.

In a small bowl, mix together the hot sauce and honey (see pantry for amount). Set aside your hot honey for now.

In a medium bowl, combine the sugar and olive oil for the dressing (see pantry for both amounts). Mix in the tomatoes and season with salt and pepper. Set aside to macerate.

When the chips have 5 mins remaining, scatter the sweetcorn over the chips and toss to mix together.

Sprinkle over the grated cheese and return to the oven for the remaining cook time, until the cheese has melted, 5 mins.