Ultimate Fish Finger Sarnie and Tartare Sauce

Meanwhile, halve the lemon. Finely chop the parsley (stalks and all). Finely chop the capers.

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 2cm chunks.

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.

Next, when boiling, add the peas to the water and cook for 2-3 mins. Drain in a colander and return to the pan. Drizzle with oil and season with salt and pepper, then cover to keep warm. Set aside.

While the peas cook, in a medium bowl, mix together a good squeeze of lemon juice, the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set your salad dressing aside. 

Cut each basa fillet into 3 equal-sized '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.