Put canned tomatoes in a saucepan. Skin the garlic, press into it. Mix both with tomato paste, honey, chilli powder, smoked paprika, cumin, salt and bay leaf and bring to the boil. Pour in Worchester sauce, vinegar and cola, bring to the boil again briefly, reduce the heat, place a ladle over the saucepan, tilt the lid on it as a splash guard and let it simmer gently for 50 minutes. Then remove the bay leaf, finely puree everything with the hand blender and then transfer to a bowl and let it cool. If you want to keep the sauce as a reserve, you can fill it while still hot in 1 - 2 jars that have been sterilized with boiling water, close them immediately, put them on the lid and let the sauce cool down. It will keep for 2-3 weeks in the refrigerator.

Preheat the oven to 200 ° O / bottom heat. Mix a thick, creamy marinade in a larger bowl with a lid made of oil, salt, pepper, paprika powder, smoked paprika, chili powder and Worchester sauce. Brush the potatoes dry under cold water and - depending on the size - quarter or sixth lengthways. Place the wedges in the marinade, close the bowl and shake vigorously until the marinade has covered all the potatoes. Then sprinkle in the corn grits and shake vigorously again closed. Distribute the columns on the baking tray and cook / bake for 30 - 35 minutes on the 2nd rack from below in the oven until crispy. Turn once in between with a spatula. The cooking time depends somewhat on the consistency of the potatoes. After 15 minutes, pierce a few and test the degree of cooking, because about halfway through the nuggets should be fried at the same time.

Meanwhile, cut the fillets into bite-sized pieces. Build a breading line, namely: 1 bowl with the flour mixed with paprika powder, salt and pepper, 1 with the whisked egg and 1 with the panko flour. Then roll 3 - 4 pieces of meat first in the flour, then in the egg and finally in the panko flour. Lay them out on a large surface. Repeat this until they are all thickly coated. Originally, instead of panko flour, crumbled cornflakes were used. I didn't have any, but the panko flour is also very suitable for this.

After 10 minutes of cooking the potatoes in a higher pot, heat enough frying oil (takes approx. 5 - 6 minutes) so that the nuggets can swim in them. Incidentally, bring water to the boil in a saucepan and place a bowl on top (to keep the finished nuggets warm later). Then fry the prepared blanks in 3 - 4 portions until they are crispy and golden brown. About 5 - 6 minutes per serving. After 5 minutes, cut through a nugget and check whether it is no longer raw inside. They should be crispy on the outside, but cooked on the inside, juicy and not dry. So "juggle" a little with the cooking time.

If the potatoes are ready a little earlier, turn off the oven and just keep them warm until the nuggets are all fried. Then serve both with the BBQ sauce and - if desired - serve with a coleslaw. The link for the salad: Coleslaw

The frying time of the nuggets is included in the cooking time of the potatoes and is not charged separately.