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For the sauce, heat the oil in a medium saucepan on medium heat. Saute the onion and chili peppers until softened. Add the tomatoes and simmer for 10-15 mins. Season to taste with salt and pepper. Set aside to cool. Heat the oil in a large skillet on medium heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Fry the potatoes until golden and crispy. Remove with a slotted spoon and drain on paper towels. Whisk the egg and milk in a shallow dish. Mix the flour and breadcrumbs in another shallow dish. Dip the fish first in the egg mix, then in the breadcrumbs. Reheat the oil used for frying the potatoes, adding more oil if needed. Fry fish for about 5 mins until golden brown. Remove with a slotted spoon and drain on paper towels. Serve the fish and chips with the tomato sauce.
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Non-stick grill mat for delicate fish, small vegetables
Authentic DOP tomatoes — Neapolitan pizza, marinara, sugo
Ready-made tteokbokki sauce — just add rice cakes and fish cakes
Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide