Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Mix together all the tartare sauce ingredients and season with salt.
Boil the peas in salted water for 1 minute, drain, then tip into a food processor. Add the butter, mint sauce and some seasoning, and pulse until mushy.
Whisk the flours and turmeric with the vinegar and lager to make a batter and season well. Fill a pan no more than 1/3 full of oil then heat to 180C (or until a cube of bread browns in 30 seconds). Dust the fish pieces lightly with extra cornflour then dip into the batter. Lower into the oil and fry in batches for 4-5 minutes, turning, until crisp and golden. Drain on kitchen paper.
To assemble, dollop some mushy peas on the base of each buttered bap, top with the fish then some tartare sauce.