Chunky fish fingers

Put the bread into a processor and whiz to make crumbs. Transfer to a dish. Dip the cod in the crumbs to coat, then the beaten egg, then back into the crumbs to coat thoroughly.Preheat the grill to medium high and grill the fish fingers for 10 mins, turning once.Meanwhile, simmer the peas into a pan of water for 3 mins or until tender. Drain, then whizz them in a processor briefly with the mint, until half puréed. Set to one side and keep warm.Mix together all the ingredients for the tartare sauce in a bowl and serve with the fish fingers and mushy peas.