The Ultimate Fish-Finger Sandwich

For the crushed peas:

400g frozen peas

1 tbsp rapeseed oil

2 tbsp butter

1 shallot, diced

2 cloves garlic, minced

2 sprigs mint

1 bunch parsley

½ lemon, juiced

Sea salt

Freshly cracked black pepper

For the fish fingers:

400g flat fish fillets

90g Plain flour

1 egg

200ml milk

150g Panko breadcrumbs

For the tartar sauce

3 tbsp mayonnaise

1tsp Dijon mustard

1 tbsp capers. finely chopped

70g gherkins, chopped

Zest and juice of ½ lemon

1tb chopped dill