1. Sift the flour, baking powder and seasoning into a large bowl. Make a hole in the centre and add the egg. Gradually beat in the milk to form a smooth batter.
2. Drain pilchards from the tomato sauce, flake the fish and add into the batter. Set tomato sauce aside for later.
3. Drain sweetcorn kernels, pat dry on kitchen towel, then add them to the batter mix.
4. In a frying pan, add the oil, heat and fry spoonfuls of the mixture for about 2 mins on each side until golden and crisp.
5. Drain on absorbent paper.
6. For the poaching of eggs, bring a pot of water to a boil. Then reduce the heat.
7. The water should be left at a rapid simmer, then add vinegar.
8. Gently crack the eggs into the water one at a time and cook for 4 minutes.
9. Remove the eggs from the water with a slotted spoon.
10. Plate fritters on a plate, then top with avocado and then the poached eggs.
11. Serve with cherry tomatoes and the reserved tomato sauce for dipping.