Slice the fish into 1cm-wide strips. Whisk eggs and milk together and season.

Dust the fish in flour and shake off excess. Dip into egg and milk, then roll each side in the breadcrumbs with herbs. Repeat this process with all the fish. Refrigerate the fish to help the breadcrumbs to stick.

To make tartare sauce, stir all chopped ingredients though the mayonnaise. Season to taste.

Heat a frying pan and add oil in a swallow layer. Cook the fish, for about 5mins, until they are brown and crisp. Remove and place on paper towel to drain.

Spread the bread liberally with the tartare sauce. Add a layer of fish fingers and lettuce.