Fish And Chips With Spicy Tomato Sauce - cooking recipe

Ingredients

None None FOR THE SPICY TOMATO SAUCE
1 tbsp oil
1 None onion, chopped
1 None red chili pepper, seeded and chopped
1 None green chili pepper, seeded and chopped
1 can (14 oz) diced tomatoes
None None FOR THE FISH AND CHIPS
1 lb potatoes, peeled and thinly sliced
None None Oil, for frying
1 None egg
1 tbsp milk
3 tbsp flour
3 tbsp breadcrumbs
1 2/3 lbs cod fillets, cubed

Preparation

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.