How do you get the corn to stick?
We made - once correctly - 'corn on the cod.' It's a cod dish with corn pressed into it, after you flour and egg it, and then the corn caramelizes nicely when you saute it.
But after that one time that we succeeded in making something delicious, EVERY time after that it's been a fight to get the corn even to stay somewhere in the VICINITY of the fish, let alone on the fish. Anybody have any suggestions as to how to get the corn to stay on there and make a nice crust?