Ultimate Fish Finger Sarnie and Tartare Sauce

Put the peas in a medium bowl and add a drizzle of olive oil. Season with salt and pepper.

Roughly mash with a potato masher or fork until broken up and crushed.

Stir through the chopped mint and lemon zest, then set aside.

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, put the capers, parsley and mayo in a small bowl. Add a squeeze of lemon juice and season with salt and pepper. Mix together, then set your tartare sauce aside.

Cut each basa fillet into 3 equal-szied 'fingers'.

Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs into another bowl, season with the salt (see pantry for amount) and pepper.

Season the fish, then dip each fish finger into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw fish.

Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the fish fries properly - heat for 2-3 mins before you add the fish. 

Once hot, lay the fish fingers in the pan and cook until crispy and golden, 6-8 mins. Turn every couple of mins. IMPORTANT: The fish is cooked when opaque in the middle.

Once cooked, transfer to a plate lined with kitchen paper.

Just before serving, pop the burger buns into the oven to warm through, 2-3 mins.