For the potato salad, boil the potatoes in a medium pan of salted water for 10-12 minutes, or until the potatoes are tender.
Drain the potatoes and set aside to cool slightly. Slice the potatoes into thick rounds and stir together with the rest of the potato salad ingredients, then season, to taste, with salt and freshly ground black pepper.
For the tomato sauce, heat the olive oil in a large frying pan, then add the tomatoes and cook for 4-5 minutes, or until soft.
Add the shallots and garlic and cook for a further 2 minutes.
Add the sugar, tomato purée and vinegar and simmer the mixture until the volume of the liquid has reduced by half.
Blend the sauce mixture in a food processor until smooth, then season, to taste, with salt and freshly ground black pepper.
For the deep fried whiting, whisk the eggs and milk together on a shallow plate, season the flour on a separate plate with salt and freshly ground pepper, and spread the oats onto a third plate.
Coat the fish in the seasoned flour then in the egg and milk mixture and finally in the oats. Chill in the fridge for 30 minutes.
Heat enough vegetable oil in a deep fryer or deep saucepan until very hot (caution: hot oil can be dangerous - do not leave unattended). Carefully lower the fish into the deep fat fryer and cook for 4-5 minutes, or until golden-brown and crisp. Remove for the pan and set aside to drain on kitchen paper and season, to taste, with salt.
Divide the potato salad among 4 serving plates and top with a whiting fillet. Serve with a ramekin of tomato sauce and a lemon wedge on the side.
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Micky Flanagan and chefs Francesco Mazzei and David Everitt-Matthias are in the studio.
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